The cucumbers for this prize-winning pickle are, of course, from the Prescotts’ vegetable garden. Diana orders her long list of seeds from Vesey’s Seeds of Prince Edward Island. Grown in Canada, Diana finds its Canadian-grown seeds the best for the short New Hampshire growing season.
Mix together cucumbers, onions, garlic, and pickling salt, and let stand overnight. Drain brine the next morning. In a large kettle, combine cucumbers with remaining ingredients. Bring to a boil; then pack in jars. Process for 5 minutes in a boiling-water bath.