[sockmonkey]

Also, I am sure someone will come on here to say you will die if you do it this way..

I pack the hot jars, with the cold pickles..I have some mustard seeds, grape leaf, grape, whatever you want in the bottom of the jar..

The pickling spices that were in the just below boiling for 20 minutes liquid, I strain out or put in a little cheesecloth packet before I cook it.. that is easy to remove...then it’s cold cukes into jars, hot pickling liquid, (oh, I do sterilize the jars first..) I am fanatical about that..

Then, it’s lids on jars, Screw rings on jars, tip upside down, put back right side up, and wait for the pops that tell you they’ve sealed.
for the gallon of sliced cukes, the hot pickling liquid is 5 cups vinegar, 5 cups sugar...should make about 8 pints of pickles

[fanfan]

Thank you so much sockmonkey!

That’s exactly the type of advice I was hoping for.

[JRandomFreeper]

You're gonna die.... ;)

Actually, based on my food safety training and experience, it sounds about right.

/johnny