Sweet Pickle Recipe...By Request

MIXED PICKLE SLICES

5 quarts (20 cups) thinly sliced unpeeled cucumbers (you can use zucchini or crook neck squash)
6 medium onions, thinly sliced
3 medium green peppers, thinly sliced (I use red peppers instead; the green are too bitter)
3 cloves of garlic or 1/4 tsp instand minced garlic
1/3 cup pickling salt (this preserves the color of the vegetable)
Ice Cubes

5 cups sugar (I used the splenda/sugarcombo to reduce calories and carbs)
2 cups cider vinegar
2 tablespoons mustard seed
1-1/2 teaspoons celery seed
1-1/2 teaspoons turmeric

In large container, combine cucumber, onion, green pepper and garlick. Sprinkle with pickling salt and cover with layer of ice cubes; mix lightly. Let stand 3 hours. Drain well; remove garlic. In a large saucepan, combine sugar, vinegar, mustard seeds and turmeric. Heat until mixture forms a liquid. Fill jars with pickle slices and syrup to within 1/2 inch of top. Clean top of jar and top with sterilized vacuum-seal lids and screw bands. Place in boiling water and process five minutes. Makes 10 pints. I just put mine in the refrigerator rather than doing the boiling water thing. In the refrigerator they will last for a year safely. Usually they are gone long before the year is up. I shake the jars before I open them to evenly distribute the ingredients. I also leave a couple of slices of red pepper in the jar for color.