Summer Harvest Sweet Pickles

Recipe Ingredients

3		Large cucumbers in 3/16"-thk slices
1		Combination of vegetables - see * Note
6 cups	375g / 13oz	Sliced onions
1		Garlic clove - finely crushed
1/3 cup	78ml	Pickling salt
6 cups	876g / 30oz	Ice cubes (crushed is better)
		Syrup
5 cups	990g / 34oz	Sugar
4 1/4 cups	1007ml	White vinegar, 5% acidity
1 1/2 teaspoons	7.5ml	Turmeric
1 1/2 teaspoons	7.5ml	Celery seed
2 tablespoons	30ml	Mustard seed

Recipe Instructions

* Note: Use a combination of 1/2-inch thick slices of quartered, or smaller, seeded yellow squash, zucchini, green pepper slices, red pepper slices and green cherry tomatoes or green salad tomatoes (if green tomatoes are larger than 1-inch in diameter, halve them).

Rinse and drain vegetables. Place in large plastic or stainless or enamel container. Stir in pickling salt. Cover with ice and let set 3 to 4 hours.

Combine syrup ingredients in large stock pot and boil 10 minutes. Drain vegetables; add to boiling syrup and heat to the boil. Fill hot canning jars with boiling vegetables and syrup. Adjust 2-piece lids.

Process in water bath (212 degrees) for 10 minutes. Count processing time as soon as the water in the water bath returns to the boil.

This recipe yields 8 pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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