Sweet Pickles
Modified from Taste of Home
9 cups sliced cucumbers
1 large sweet onion, thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tbsp mustard seed
1 tsp celery seed
1/2 tsp whole peppercorns
4 bay leaves
12 garlic cloves, crushed
Combine cumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and rain thoroughly.
Combine sugar, water, vinegar, mustard seed, celery seed and whole peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture, turn to a boil, stirring occasionally. Reduce heat, simmer, uncovered, until heated through, about 4-5 minutes.
Carefully ladle into 1 pint jars, leaving 1/2 inch head space. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and add more liquid if necessary. Wipe rims and then add secure lids.
Place into canner and process for 10 minutes.
Makes 4 pints.