Sweet Pickles

Here's everything you need to know to make your own batch of homemade Sweet pickles right now. We had an abundance of Organic Straight 8 cucumbers so that is what we used, you can use whatever you have on hand as long as it is firm.

Ingredients:

14-16 large cucumbers
2 medium size sweet onions
1.4 oz mustard seed (small jar)
1 1/2 Tablespoons Tumeric
1 Tablespoon Celery Seed
2 Tablespoons Canning Salt
4 Cups White Vinegar
5 Cups Sugar

Wash cucumbers well with cold water. Trim blossom ends and cut cucumbers lengthwise into spears. To make paper thin slices of the onions i used a kitchen Mandoline Slicer.

Add vinegar to dry ingredients to a large stock pot, heat the brine to a boil and pour over your cucumbers and onions.

Cover and let sit overnight, stirring often.

Remove the cucumbers from the brine and firmly pack the wedges vertically into pint jars. Next pour the brine into a large stockpot, Re-heating to a boil, then ladle the boiling brine over the cucumbers, leaving 1 inch head space in the jars. Run a thin, non-metallic utensil down inside of jars to remove air bubbles, Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.

Prepare your water bath canner and process for 20 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours.