Yesterday I did the first day of syrup. In the evening I taste tested them. They tasted good. Unfortunately later I got really sick. Is it possible that in the past 4 days that they have gone bad- bad enough to make me sick? I really doubt it was them but I wanted to double check to make sure. (heck- I could even be pregnant, but I think it would be too early for me to be getting sick like that?? But having never expereinced that "affliction" before I have no clue.) It could even be a bug. Should I toss them? or wait a few more days and give them a try again? Thanks, bluejean in ohio

I canned all but the two or three chunks I tried along the way. I brought one of the six jars to a baby shower today and they were very well received! I think I was told how good they were by everyone who tried them (several of the ladies told me more than once) and there was even one friend who said she doesn't normally like sweet pickles, but she liked these! So yeah hurray! And now for the confession. I don't like sweet pickles. (At least I didn't.) I thought the recipe and the response to it would make me into a lover of them; and even if it didn't, my oldest brother likes sweet pickles, so I thought I would give several of the jars to him no matter what. Now, as odd as this sounds, I was so distracted when I tasted them by not knowing if they were objectively good sweet pickles, I didn't realize they were growing on me. They have a definite charm and I would like to try them with some other ingredients. Before I officially ask for an idea, I will search a bit. Tuna and mayo with chopped LLSPC on toast sounds pretty appealing right about now! Thank Linda Lou for the recipe and the guidance. And the guidance. And the guidance... Helen

Here you go moonphase. These are really good and they stay crispy! I did mine in spears rather than chunks and it worked just fine. Notice that you don't cut them until the 5th day when you put the syrup over them. Sweet pickle chunks (as posted by Linda Lou) Pour boiling water over 24 pickling cukes for 4 days. On 5th day, drain, add this syrup.Cut cukes in chunks. 8 cups sugar 4 cups cider vinegar 5% acidity 3 1/2 tsp. pickling and canning salt 2 Tbsp. pickling spices, tied in a bag. Drain and heat syrup for 3 more days.(It is the same batch of syrup, just drain and reheat.I get lots of questions about that part.) On 4th day, pack pickles into jars, seal with lid. Process in water bath canner for 10 minutes. I love these with tuna! NOTE!! You know, I just read through this and it doesn't say, but on the last day, you need to heat the syrup again, pack the pickles into jars, cover with syrup leaving about 1/2" headspace, put on 2-piece lids and process in BWB for 10 minutes. Oh!.............and good luck having enough to can........after all the sampling that seems to go on, it makes a lot less!! Might want to do a double batch!! hee hee hee Deanna

You must drain the pickles in the sink each day and replace with fresh boiling water. After the last day of the boiling water you drain the pickles, cut them to the size you want, return them to the vessel you started with and add the sugar, vinegar, spice mixture after bringing to a boil. Drain into a cooking pot and reheat this same syrup each day. On the last day drain and save this syrup. Pack pickles into jars. Stacker or whatever you like will work. Reheat this same syrup and fill jars to 1/2 inch and procede with lids and processing.