Sweet Pickle Slices
x 1/2 litre (US pint) jars OR 4 x 1 litre (US quart) jars
( 8 lbs, 7 to 10 cm long / 3 to 4 inches long)
(4 cups / 32 oz)
(white. 4 1/2 cups / 36 oz)
Wash cucumbers well. Trim small sliver off each end.
Cut cucumbers into rounds or strips.
Place in bowl, toss with salt.
Cover with 5 cm (2 inches) of ice cubes or crushed ice.
Let stand for 3 to 4 hours. Refrigerate if possible. Otherwise add more ice as needed.
Meanwhile mix everything from the vinegar down to the mustard seed in a very large pot. Set aside.
Drain the cucumbers well.
Bring the pickling solution to a boil.
Add the cucumber slices to the pot, and heat them until they are just hot.
Pack cucumber slices into jars, leaving 2 cm (1/2 inch) headspace.
To each jar, add (optionally) 2 slices of fresh onion and 1/8th teaspoon Pickle Crisp (1/4 teaspoon for the litre / quart jars)
Pour heated pickling solution into jars, leaving 2 cm (1/2 inch) headspace.
If you are short of heated vinegar, just quickly zap some more vinegar with a bit of sweetener in it in microwave, mind surge effect when removing from microwave.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 5 minutes. Increase time as needed for your altitude (see table below.)
Best after at least a month.
Sweet Pickle Slices. www.healthycanning.com