Instructions

1. Prepare the cucumbers by removing and discarding the blossom end. (Adding it to your pickles will made the soft and not crunchy.)
2. Slice the cucumbers into 3/8" slices or so.
3. Place the slices in a large bowl.
4. Sprinkle the sea salt on top and toss them together.
5. Cover with a towel then cover with a layer of ice.
6. Refrigerate for 3-4 hours.
7. If you're canning the pickles, prepare a waterbath canner for use by filling it 2/3 full of water and putting it on a burner on high to bring the water to a boil.
8. Bring vinegars, tumeric, and sugar to a boil, dissolving sugar.
9. Meanwhile, cold pack the slices into pint sized canning jars leaving a 1/2“ headspace. (Cold pack means you don't have to warm the slices or the jars before placing them in the jar.)
10. Divide the spices among the jars.
11. Using a funnel & ladle, divide the boiled, sweetened vinegar among the jars.
12. Wipe the rims of the jars clean with a wet rag or paper towel and top with lids and rings.
13. Slowly lower the jars with a jar lifter into the boiling water of the water bath canner.
14. Cover and boil for 10 minutes.
15. Using the jar lifter, remove the jars of pickles and set them on the counter to cool.
16. Before storing, make sure the seal is good by gently trying to lift it. If it didn't seal, place the jar in the fridge and enjoy your refrigerator pickles first.