Sweet Pickle Spears

INGREDIENTS

• 4 Quart Jars, with Rings and Lid Sets
  
  
• 4 pounds cucumbers cut in 6 inch spears, or sliced
  
  
• 4 cups sugar
  
  
• 3 3/4 cup white vinegar
  
  
• 3 Tbsp canning salt
  
  
• 4 cinnamon stick 3-4" long
  
  
• 4 tsp whole cloves
  
  
• 2 tsp fresh ginger sliced or diced
  
  
• 4 organic black tea bags (**See notes) I like to use English Breakfast
  
  

INSTRUCTIONS

• Cover spears with boiling water and let stand 2 hours. Drain. (***See notes)
  
  
• Combine sugar, salt, and vinegar in a saucepan and bring to a boil.
  
  
• In hot wide mouth quart jars, place 1 cinnamon stick, 1 tsp whole cloves, 1/2 tsp fresh ginger, and the contents of 1 tea bag (don't include any of the packaging!).
  
  
• Pack spears into hot jars and ladle sugar/vinegar over them, leaving 1/2 inch headspace.
  
  
• Remove bubbles and wipe the rim of the jar to ensure a good seal.
  
  
• Adjust lid and ring to finger-tightness, process in a boiling water bath for 15 minutes.
  
  
• Remove carefully from boiling water bath and place on a towel on the counter (this reduces the change of glass breakage).
  
  
• Allow to sit overnight before moving. Check seals in the morning and refrigerate anything that didn't fully seal.