I too have made Marubozo's and the pickles are great. I cant get the small pickling cucumbers here so I use regular cucumbers and cut off the ends until the seeds appear.
I somewhat altered his recipe to suite my taste.
Makes 2 Pint Jars
4 cucumbers
2 cups water
1.25 cups vinegar
4-8 garlic cloves, smashed
3 T Kosher Salt, or less depending on taste/tolerance
1/4-1/2 T sugar
1/4 t dill seed per jar
1/4 t mustard seed per jar
1/4 t coriander seed per jar
1/4 t celery seed per jar
1/4 t black peppercorns per jar
1/4 t red pepper flakes per jar
1/2-1 t Tabasco per jar
optional, add 1 favorite hot pepper, quartered (i've only used a Serrano pepper, minus the seeds and 1/2 pepper in each jar. If I use a pepper, I'll cut back on the Tabasco and red pepper flakes as the pepper gives a nice kick).
Peel cucumbers and slice lengthwise. Slice 1/4 inch thick and set aside.
Place water and vinegar in pot with garlic, sugar and salt and bring to a boil. Once sugar and salt is dissolved, remove from heat.
Add coriander seed, mustard seed, dill seed, celery seed, peppercorns, tabasco, red pepper flakes and garlic to each jar. Fill jar with cucumber slices, packing tight. pour brine over cucumbers until almost covered. Seal and let cool. Shake and turn jar several times to activate spices. Refrigerate for 24 hrs and enjoy.
Note these are not canned so they need to be kept in the fridge.
This works for me but may not be for everyone.
