Sweet Sour Pickles

My mom makes these great sweet sour pickles every year that are perfect for snacking and lunches, but they're also great made into a relish for hamburgers, tartar sauce, and ground sausage spread. I like them because they're easy to make. They're a lot like the sweet dill pickle I have listed, but there is more vinegar and less dill in this recipe and that makes a quite a difference.

-pickling cucumbers
-fresh dill
-1-2 large onions, sliced
-2 quarts water
-2 quart vinegar
-1 cup canning salt
-3 cups sugar
-8 wide mouth canning jars, rings & lids

Wash and cut your cucumbers into quarters lengthwise. Place 1 head of dill and one slice of onion on the bottom of each jar. Pack in the cucumber quarters as tight you can. Add another head of dill and slice of onion.

In a kettle, put your lids and rings in, with enough water to cover them and bring them to a boil. In a separate kettle, bring the brine ingredients (water, vinegar, salt and sugar) to a boil.

Pour the brine into the jars over the pickles (leave 1/2 inch of space from the top) and cover with a lid and ring. Place the quart jars in a canner (these pickles aren't pressure canned but the canner works really well for this job) and cover with water. Put the cover on and bring them to a boil. When the pickles are boiling, turn off the heat. Leave the canner on the stove undisturbed until the cucumbers turn color (from bright cucumber green to the olive colored pickle green).