Mom has been using her friends canning recipe for sweet pickles for years. And although this is not an approved canning method, it does work for our family and we haven’t had any issues. But please follow NCHFP canning instructions and do what is right for your family. I suggest you just water bath can the pickles for 10 minutesonce they are lidded and ringed. Let me know what you think about her version and y’all enjoy.
8 cups sliced cucumbers
2 cups sliced onions
1 tablespoon pickling salt, pink or kosher
1 cup apple cider vinegar
1 3/4 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
In large bowl combine the cucumbers, onions and salt. Mix together, cover and let sit for 1 hour.
While this sits, combine remaining ingredients in large enough pan to hold these ingredients along with the cucumbers and onions.
Bring mixture to a boil. Add the cucumber/onion mixture after it sits for an hour.
Mix together and bring to a boil
Spoon the mixture into pint jars that have been sterilized. (very important since we aren’t pressure canning or water bath canning)
De-bubble each jar and add enough liquid to 1 inch head space.
Clean each jars rim with vinegar soaked towel
Immediately place sterilized lids on jars and bands. Tighten well.
Invert jars for 24 hours to seal. Refrigerate any unsealed jars.
You can water bath can these pickles for 10 minutes to follow NCHFP guidelines and they do turn out great as well.
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