A few years ago one of our participants shared a jar of pickles he had canned. I will say, that these were the best sweet pickles I had ever eaten. My garden has produced many cucumbers this year and I asked the participant to share his recipe with me. These are delicious pickles and you must try. So I am sharing the recipe and photos. I hope you enjoy!
4lbs. pickling cucumbers, uniform size
4 ½ cups sugar
3 ½ cups 5% vinegar
2 tsp. celery seed
1 tbs. whole allspice
2 tbs. mustard seed
Wash cucumbers. Cut off blossom end and leave ¼ inch of stem at other end. Slice or cut larger cukes into spears. Place cucumbers in a large bowl or pot and sprinkle with 1/3 cup salt, gently mixing to incorporate salt throughout. Cover cucumbers with 2 inches of ice (crushed or cubed) and refrigerate for 3 to 4 hours, adding ice as needed. Drain well when ready to process.
Combine sugar, vinegar, celery seed, all spice, and mustard seed in a large pot. Heat to boiling.
Hot pack: Add cucumbers to the vinegar solution and heat slowly until the vinegar solutions returns to a boil, stirring occasionally. Fill pint or quart jars with pickles and vinegar solution, leaving ½ inch headspace.
Process: Water bath canning process quarts for 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet altitude, 25 minutes above 6,000 feet.
Makes about 7 to 9 pints.