Sunday is for...pickles...

I got a big bag full of cucumbers at Church today...I love it that people share their extra garden stuff that way - soon there'll be boxes of apples too - I'm sure...today - just cucumbers and zucchini...I got a couple of those too...

...first I washed my sink...then I washed my cucumbers...

...then I cut them up - we like our sweet pickles sort of thick so they're about 3/8 inch thick...

...this is a super simple recipe - that doesn't take an overnight soak - just sprinkle the cukes with salt...

...cover with ice...

...and cover with a towel and wait 3 hours...easy enough to do on a Sunday afternoon...

...when you uncover them - most of the ice will be melted...

...then rinse the cucumbers...

...and mix your sugar - vinegar - and mustard seeds - I also added a little bit of turmeric...

...get that cooking...

...add your cucumbers...and simmer for 5 minutes...

...sterilize your jars and lids...

...fill your jars and process in a boiling water bath for 10 minutes...

...you'll be done before dark...then sit around knitting while you listen for the 'ping' of the cooling jars as they seal...

Super Simple Sweet Pickles

6 lbs medium sized cucumbers, unpeeled
1 1/2 cups pickling salt
2 qts crushed ice

Wash cucumbers, trim ends. Cut into 1/2 (or thinner if you prefer) slices. Combine cucumbers and salt and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Rinse and drain.

3 cups sugar
1 quart white vinegar
2 tbsp. mustard seed
1/4 tsp. turmeric

Combine remaining ingredients in a large pot and bring to a boil. Add cucumbers, reduce heat and simmer, uncovered 5 minutes. Pack into hot sterilized pint jars, leaving 1/2 inch head space. Wipe jar rims, cover with metal lids and screw on bands. Process in boiling water bath 10 minutes.

Yield: 7 pints