Instructions: Wash cucumbers, remove any blemishes, nip off stems and blossom ends and cut crosswise into 1/4-inch-thick slices.

In large enameled or stainless steel kettle, mix together ingredients for brining solution and add cut cucumbers. Cover and simmer until cucumbers change from bright to dull green (about 5 to 7 minutes). Meanwhile, combine canning syrup ingredients in enameled kettle and bring to boil.

Drain cucumber slices and pack them, still piping hot, in hot 1-pint canning jars. Cover them with very hot syrup, leaving 1/2-inch headroom. Run a chopstick or nonmetal spatula around insides of jars to remove air bubbles. Adjust lids. Pack and add hot syrup to 1 jar at a time, returning syrup kettle to low heat between filling and capping each jar, so syrup doesnt cool.

Process filled and capped jars in hot water bath for 10 minutes. Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon, or reprocess with new cap.

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