Best Ever Sweet Pickles

• 9 cups sliced pickling cucumbers
• 1 large sweet onion, halved and thinly sliced
• 1/4 cup canning salt
• 1 cup sugar
• 1 cup water
• 1 cup white vinegar
• 1/2 cup cider vinegar
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 1/2 teaspoon whole peppercorns
• 4 bay leaves
• 12 garlic cloves, crushed

1. In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly.
2. In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
3. Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

pickling cucumbers, sweet onion, canning salt, sugar, water, white vinegar, cider vinegar, celery, peppercorns, bay leaves, garlic

Taken from www.tasteofhome.com/recipes/best-ever-sweet-pickles/ (may not work)