Best Ever Sweet Pickles
"I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor..."
INGREDIENTS
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9 cups sliced pickling cucumbers
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1 large sweet onion, halved and thinly sliced
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1/4 cup canning salt
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1 cup sugar
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1 cup water
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1 cup white vinegar
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1/2 cup cider vinegar
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2 tablespoons mustard seed
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1 teaspoon celery seed
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1/2 teaspoon whole peppercorns
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4 bay leaves
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12 garlic cloves, crushed
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