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.