Sweet Pickles are the perfect thing to do with the plethora of cucumbers in your garden! They can be water bath canned or cold packed (quick pickled), for shorter storage!
Servings 128 tablespoons
Slice cucumbers, by hand or (very carefully) with mandolin
Add cucumbers and salt to bowl. Toss to coat all cucumber slices with salt.
Cover bowl and stand on counter, or in refrigerator overnight.
Next morning, place in bowl and rinse salt off of cucumbers. Allow to drain.
In a sauce pan, add salt, vinegar and spices. Bring to boil, stirring until sugar dissolves.
Bring to boil. Reduce heat and high simmer or low boil, for about 30 minutes.
Sterilize jars in canning pot.
Remove hot jars, one at a time and drain water. Cut open black tea bag and add 1 bag per pint jar.
Pack cucumber slices into hot jars, within a 1/2 inch of top of jar.
Pour hot canning liquid into jar leaving 1/4" headspace.
Wipe rim of jar with wet towel. Attach hot lids and tighten bands finger tight. Return to canning pot.
Process jars for 15 minutes per pint, adjusting for altitude. Allow to rest in hot water 5 minutes after turning heat off.
Remove jars from canning pot and let sit on counter overnight.
Check seal in the morning, if lids flex up and down, when pressed in center, jar is not properly sealed. Store any that didn't seal in refrigerator.
***Makes 4 pints sliced pickles.****
Note: If you would like to make spears, slice cucumbers lengthwise to desired thickness. 2 1/2 lb. of cucumbers yields approximately 2 pints. ****See post above for process photos that suggest the best way to load spears into jars*****
Note: Will last at least one year, if stored in cool, dry place.
Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 2mg