4 large English cucumbers
1 t kosher salt
1 t sugar
3/4 C water
3/4 C soy sauce
3/4 C rice vinegar
1/2 C sugar
Cut the cucumbers crosswise into 4 pieces – they should be 3-4″ long, each.
Cut each piece in half, lengthwise.
Lay each piece, cut side down on a cutting board.
With the flat part of a large knife, smash down on the cucumber piece – the piece will crack down the middle lengthwise.
Cut the piece into 2, lengthwise, along the crack, remove the seeds, then slice each piece into 3 pieces. Repeat with all the pieces.
Place all the pieces into a large strainer sitting on top of a bowl, and toss with the 1 tsp of salt and 1 tsp of sugar.
Fill a 1 gal ziploc bag full but loosely with ice cubes and drape the ice bag on top of the cucumbers.
Let drain 1/2 – 2 hours on the counter.
Mix the ingredients of the marinade.
Place 12 half-pint canning jars in the dishwasher and wash.
When washing cycle is almost done, put the marinade into a medium pot and bring to a boil on high.
Add the cucumbers and when the marinade begins to boil, remove pot from the heat.
Using a slotted spoon, ladle cucumber pieces into jars till they come up to within 1/2 inch of the top of the jars.
Then ladle the hot liquid to 1/4 inch from the top of the jars.
Seal and place in water bath. Process for 15 min, then turn off the heat and open the canner lid and allow to sit for 5 mins, then remove the jars from the water bath.