Thursday Recipe - Sweet Slice Pickles

And another wonderful pickle recipe from my awesome pickle cookbook. This one holds up well to processing. You can use little cucumbers or fully ripe ones or anything in between. It's pretty quick to do, too.

Sweet Slice Pickles

Cucumbers - enough to fill 5 pint jars once sliced
1 T. mustard seeds
2 t. celery seeds
whole cloves
3 c. 5% acidity white vinegar
5 c. sugar
1 T. pickling salt

Scrub cucumbers thoroughly. Slice off blossom end and stem, discard. Slice the cucumbers into 1/4 inch slices. Stuff the slices into pint jars, packing tightly.

Divide mustard seed evenly between jars. Repeat with celery seeds. Add 2-3 whole cloves to each jar.

Heat vinegar, sugar, and salt together until it boils.

Pour hot syrup over cucumber slices, dividing it evenly between the jars. If you need more liquid to fill the jars, just add some plain vinegar on top.

Process and seal as appropriate to your altitude.

Makes 5 pints of sliced sweet pickles.

You can add sliced onions or peppers to this if you want. Just substitute it in for some of the cucumber slices.