Sweet Pickles

[OSD]

Sweet Pickle Crisp Pickles

Ingredients
7 pounds cucumbers
2 (26 g) pouches Ball 100% Natural® Pickle Crisp™
2 gallons water
9 cups sugar
1 tablespoon pickling salt
2 quarts vinegar, 5% acidity
Tie in Spice Bag:
1 tablespoon celery seed
1 tablespoon whole cloves
1 tablespoon whole mixed pickling spices

Instructions
Wash cucumbers; drain. Slice lengthwise. Place slices in Pickle Crisp water (2, 26 g pouches Pickle Crisp to 2 gallons water) and soak for 12 hours. Remove and drain. Cover pickles with ice water and allow pickles to stand 3 hours. Drain well. Dissolve sugar and salt in vinegar; add spice bag and bring to a boil. Pour hot syrup over pickles; let soak overnight.

Prepare home canning jars and lids according to manufacturer’s instructions.

Remove spice bag. Boil pickles in syrup for 30 minutes. Pack hot cucumbers into hot jars, leaving 1/2-inch headspace. Carefully ladle hot pickling liquid over cucumbers, leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Adjust two-piece caps.

Process 10 minutes in a boiling-water canner.
Yield: about 8 pints