This is the recipe I used for our annual batch of canned sweet pickles.

Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

• ~6 small Kirby (pickling cucumbers), sliced 1/8" thick
• 1 medium white onion, thinly sliced
• 2 cups vinegar (split between white vinegar and rice vinegar)
• 1 cup sugar
• Salt

Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

Heat jars and lids.

Warm vinegar and sugar on the stove so that sugar dissolves and mixture gets hot but not boiling.

Put cold cucumbers and onions into warmed jars.

Pour vinegar mixture over vegetables. Press down hard on vegetables to pack them in.

Boil in canner for 15 minutes.