If you like pickle slices that are sweet and make a great side dish to sandwiches or burgers, this is what you are looking for.

Yield
6 to 7 pints

Ingredients

• 5 lbs. pickling cucumbers, sliced to about ¼ thick about 16 cups when sliced
• 2 lbs onion thinly sliced and cut in half, about cups when sliced
• ⅓ cup pickling salt or ½ kosher salt
• 4 cups of sugar
• 10 garlic cloves
• 2 tablespoons of mustard seeds
• 1-½ teaspoons of celery seed
• 1 teaspoon of cheyenne pepper flakes
• ⅛ teaspoon of ground cloves
• 1 teaspoon tumeric
• ¾ teaspoon of pickle crisp

Directions

1. Combine the cucumber, onions and salt in large bowl and gently mix and toss to combine. Cover bowl and let mixture set and refrigerate for 3 or 4 hours. Next Drain and rinse well with cold water. Drain as much water as possible.
2. In 8 quart pot combine vinegar, sugar, garlic, mustard seeds, celery seeds, pepper flakes, cloves and tumeric. Heat over high heat until boiling. Add cucumber and onion mixture and return to boil. When boil is reached remove from heat.
3. Add ⅛ teaspoon of pickle crisp to each heated jar
4. Using slotted spoon fill pint jars with cucumber/onion mixture leaving ½ headspace. Press down mixture lightly and using a ladle and spoon the hot vinger mixture into the jar.
5. Using bubble remover remove air bubbles down sides of jar. Refill jar if necessary. Clean jar rim and add lid. Screw on ring to finger tight.
6. Bring water to boil in canner. Water level should cover jars by 1 inch once jars are added. Once jars are added bring water back to boil then leave in for 10 minutes with the canner covered.

Notes

If you want refrigerated jars of pickles you can omit the pickle crisp and after filling jars with cucumber/onion mixture and vinegar mixture the jars can be Sealed and stored in the refrigerator at this point without the canning process. They should keep up to 3 months.