Sweet cucumber and onion pickles

I was able to save up enough cucumbers to make 8 pints of my favorite pickles!  Here are some pictures and the recipe follows.  I have such nice memories of making these pickles.  The first year I did it was in 1976 in Nebraska.  We lived way out in the country.  I didn't have a car, so when we needed to go to town, I would wait for my husband to take us.  In those days we did grocery shopping once a month when he got paid.  He was working on a hog farm at the time.  I was a stay-at-home mother with 3 little children, one just a few weeks old.  He was such a "good" baby that canning (my first year of canning!) was not hard to do.  In those days, and until relatively recently, I cut the onions and cucumbers by hand with a knife.  It took quite a lot of time, but I enjoyed it.  Just a few years ago, I realized I could cut them in the food processor I have now, and so that phase of the process is SO easy and fast! 

I used 6 pounds of cucumbers and some onions.  I didn't weigh the onions (sorry), but you can sort of see how much there was.  These are all fresh out of our garden.

You have to cut the little ends off the cucumbers.  In the blossom end there is some sort of enzyme or something that you don't want in your pickles.  Don't ask me why.  I don't have any idea.

Here you can see my food processor with the appropriate blade inserted.  I use the one that makes the largest slices.  Even at that, they are small.

 The onions all nicely sliced up,

 

...and then I sliced the cucumbers.

Here everything is in the kettle with vinegar, sugar and spices.  

Hot pickles in the jars

 All finished!

Sweet Cucumber and Onion Pickles - makes 8 pints.

6 pounds cucumbers, washed, trimmed and sliced

Sliced onions - maybe 1 - 2 pounds

2 fresh garlic cloves

1/3 cup salt

3 trays of ice cubes or crushed ice

3 cups white distilled vinegar

4.5 cups sugar

1.5 teaspoons turmeric

1.5 teaspoons celery seed

2 Tablespoons mustard seed

Combine all of the vegetables in a large bowl (glass, stainless or ceramic)

Add the salt and mix well.

Place the ice all over the top and cover with a clean cloth.

Allow to sit for 3 hours.

Drain all in a colander and remove the garlic.

Mix together, in a heavy-bottomed pot, the vinegar, sugar and spices. 

Bring to a boil.

Add the drained vegetables and heat on high heat, stirring occasionally for 5 minutes.

Fill pint jars with the pickles, leaving 1 inch head space, and pour the hot liquid over them to within 1/2 inch of the top.

Carefully wipe off the rims of the jars.  Apply hot caps and the rings, finger tight.

Process in boiling water for 5 minutes.

Allow to cool thoroughly, and then if you wish you can take off the rings.

These are very good pickles.  I would let them sit for a few weeks before tasting.  Such a nice bright flavor with a heavy meal in the wintertime.  I don't go in for sweet much anymore, but pickles and a little jam I still enjoy.   

Please consult a Reliable Canning Guide if you do not already know how to can food.