Sweet Pickles

7 quarts sliced pickling cucumbers
3 large sweet onion, halved and thinly sliced
6 ounces canning salt
3½ cup sugar
3½ cup water
3½ cup white vinegar
1¾ cup cider vinegar
3 ounces mustard seed
1 tablespoon celery seed
1½ teaspoon whole peppercorns
3 ounces garlic cloves, crushed
12 bay leaves

In a large nonreactive bowl, combine cucumbers, onion and salt.
Cover with crushed ice and mix well. Let stand 3 hours.
Drain; rinse and drain thoroughly.
Combine sugar, water, vinegars, mustard seed, celery seed and peppercorns.
Bring to a boil, stirring to dissolve sugar.
Add cucumber mixture; return to a boil, stirring occasionally.
Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace.
Add 3 garlic cloves and 1 bay leaf to each jar.
Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid.
Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water.
Bring to a boil; process for 10 minutes.
Remove jars and cool.

coffee bean imageReturn to the Fullbean Recipes Main Page