4organic 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.
Notes
See full step by step water-bath canning directions here!** Organic Tea: You can use pickle crisp instead, if desired. Follow the recommended amount listed on the pickle crisp you have (it may vary). Add the pickle crisp to each jar before adding the cucumbers or liquid. Process as normal. *** Boiling Water Step: Please note, this step is to take the place of a 3 day brine process that is normal with sweet cucumber pickles.The water DOES NOT stay at a boiling temperature, you boil it, then pour it over a bowl full of sliced cucumbers. There has been some confusion about this step, so I'm adding additional details. Hopefully this helps. You CAN skip this step if desired, however, you may not get the full flavor depth in your finished product.