This chutney version originates with a recipe in Marisa McClellan’s wonderful blog Food in Jars. I wanted to avoid the hour-and-a-half of stirring while the mixture reduced, so I decided to try out a slightly different version in my crock-pot with a larger batch.
Rinse the cucumbers well, and scrub away any dirt that the farmer may have left on. Slice off 1/8″ from each end, and discard. (There is an enzyme in the blossom end that would make your pickles mushy.