Sweet Mixed Pickles

Chef burnt toast's Note:

A version that only takes 6 days...yes this is short. A recipe that I make every fall.

• Total Time: 145 hrs
• Prep Time: 1 hrs
• Cook Time: 144 hrs

Ingredients:

Yield: 5 quarts

• 12 cups pickling cucumbers
• 4 cups white pearl onions , peeled
• 1 medium cauliflower , separated into small florets

First Brine

• 5 cups cold water
• ½ cup pickling salt

Second Brine Step

• cold water , to cover

Third Brine Step

• 4 cups white vinegar
• 4 cups granulated sugar
• 2 tablespoons celery seeds
• 2 tablespoons whole allspice

Directions:

1. Combine first three ingredients in large bowl.
2. Slice pickling cucumbers into small rounds.
3. Stir together ingredients in First Brine, making sure salt is dissolved, then pour over vegetables to cover. Make more brine if necessary. Let stand for three days, stirring well each day. I use a covered pail for this step rather than the large bowl.
4. Drain well.
5. Cover drained vegetables with the "Second Brine Step"--cold water to cover. Let stand 3 days, stirring each day.
6. Drain well.
7. Third Brine Step--Bring all 4 ingredients to a boil, stirring frequently. Add vegetables. Return to just the boiling point. Using a sieve and slotted spoon, pack the vegetables into hot sterilized jars to within 1 inch of top. Fill with brine to within 1/4 inch of top. Process 10 minutes in a boiling water bath.
8. Cooking time is standing time.