Marti is making sweet pickles. Your garden, or in our case your neighbor, will flood you with produce through the summer. All of this food needs to be eaten or stored. We try to prepare for at least the next year, but we do have food in the pantry still from Nevada. One lesson we learned about canning is to provide as much variety as we can in the pantry. We have more dill pickles in the pantry than we should, but what do you do with all these cucumbers. Sweet pickles provide a nice change of pace on a sandwich.

Good sandwiches need great bread. Nothing in today's grocery store should be called bread. Making your own bread is simple. Marti, likes to use the recipe she found on @SimpleLivingAlaska. This sourdough provides the perfect platform for a ham sandwich with sweet pickles.
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Sandwich Pickles
Yield 3 pt jars
2 lbs. cucumbers, cut in 1/4” slices
1/2 c kosher salt
3 qts water, divided
1 qt plus 1c. Vinegar5%
1 c brown sugar
1 c granulated sugar
1/2 t. celery seed
1/2 t. Mustard seed
1/2 t. Turmeric

Cut into slices and put in large bowl. Combine salt and 2 qt. Water, stirring until salt dissolves. Pour over cucumber slices. Let stand 2-3 hours or overnight in the refrigerator. Make sure cucumbers are under the water, cover with a plate. Drain cucumbers and rinse under cold running water , then drain

Combine 3 c. Water and 3 c. Vinegar in a large saucepan and bring to a boil. Reduce heat and simmer, then add cucumber slices and simmer 5 min. Drain, discarding the liquid.combine 2 cups vinegar and 1 cup water, brown sugar, granulated sugar, and spices in a large saucepan, simmer 10 minutes. Add cucumber slices and bring mixture to a boil

Ladle hot pickles including liquid, into jars leaving q/2” headspace. Make sure air bubbles are out. Clean rim with vinegar and put on lots and rings, finger tightened. Put in water bath canner (temp of water and pickles should be about the same), making sure jars are covered at least an inch. Canner needs to come to a rolling boil, and boil for 10 min. Then turn off heat and let jars sit 5 min then carefully remove jars with canning tongs, setting on a towel, to start cooling. Jars should start to pop as they cool. If all jars do not seal, clean the rim of jar again, and lid and reprocess again.

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