Name: Quick Sweet Pickles
Ingredients: 8 lb Pickling cucumbers (3- to 4-inch); 1/3 c Canning or pickling salt; 4 1/2 c Sugar; 3 1/2 c Vinegar (5 percent); 2 ts Celery seed; 1 tb Whole allspice; 2 tb Mustard seed; 1 c Pickling lime (optional)*; 1,001 - 6,000 ft: 10 min.; Above 6,000 ft: 15 min.; 1,001 - 6,000 ft: 15 min.; Above 6,000 ft: 20 min.; 1,001 - 6,000 ft: 20 min.; Above 6,000 ft: 25 min.

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CATEGORY	CUISINE	TAG	YIELD
Grains		Pickles, Canning	1	Recipe

INGREDIENTS

8	lb	Pickling cucumbers (3- to 4-inch)
1/3	c	Canning or pickling salt
4 1/2	c	Sugar
3 1/2	c	Vinegar (5 percent)
2	ts	Celery seed
1	tb	Whole allspice
2	tb	Mustard seed
1	c	Pickling lime (optional)*
		1,001 – 6,000 ft: 10 min.
		Above 6,000 ft: 15 min.
		1,001 – 6,000 ft: 15 min.
		Above 6,000 ft: 20 min.
		1,001 – 6,000 ft: 20 min.
		Above 6,000 ft: 25 min.

INSTRUCTIONS

*(for use in variation below for making firmer pickles)
May be canned as either strips or slices.
Yield: About 7 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but
leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place
in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or
cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.
Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart
kettle. Heat to boiling.
Hot pack--Add cucumbers and heat slowly until vinegar solution returns to
boil. Stir occasionally to make sure mixture heats evenly. Fill sterile
jars, leaving 1/2-inch headspace. For more information see "Jars and Lids".
Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup,
leaving 1/2-inch headspace. Adjust lids and process according to the
recommendations in Table 1 or use the low-temperature pasteurization
treatment. For more information see "Low-Temperature Pasteurization
Treatment".
Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end
and discard, but leave 1/4-inch of stem attached. Slice or strip cucumbers.
Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to
3-gallon crock or enamel-ware container. Caution: Avoid inhaling lime dust
while mixing the lime-water solution. Soak cucumber slices or strips in
lime water solution for 12 to 24 hours, stirring occasionally. Remove from
lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the
rinsing and resoaking two more times. Handle carefully because slices or
strips will be brittle. Drain well.
Storage: After processing and cooling, jars should be stored 4 to 5 weeks
to develop ideal flavor.
Variation: Add 2 slices of raw whole onion to each jar before filling with
cucumbers.
Table 1. Recommended process time for Quick Sweet Pickles in a
boiling-water canner.
Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 - 1,000 ft: 5 min.
Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 10 min.
Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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