I used my Nana's sweet brine recipe and vegetables from our garden to make pickles, sweet and spicy pickled peppers and also pickles and jalapenos.
Nana's Sweet Pickles
4 cups white vinegar
5 cups sugar
2 tablespoons canning salt or Kosher salt
2 tablespoon whole mustard seed
1 tablespoon turmeric
1 teaspoon whole allspice
1 cinnamon stick
1/2 teaspoon cloves
For sweet pickles you'll need 15 cucumbers or 30-35 pickling cukes, sliced thin. Also, one medium onion sliced thin. Let the sliced cukes and onions sit in a bowl for 8-12 hours. The excess water should seep out of the veggies. Transfer them to a colander and drain off that water
Place your canning jars in a water bath canner and boil for 15 minutes. Place all of the brine ingredients in a 2-quart pan and heat to boiling, stirring occasionally. Once it boils, turn the heat down to simmer.
Pack the cukes and onions into the sterile jars and cover with the brine. Place the lids and rings and drop into a water bath canner for five minutes. You just want to heat the jars enough so that they'll seal when you remove them from the canner. Any longer than 5 or 10 minutes and they will get too mushy.
Remove jars and let them sit, undisturbed, for 24 hours. Enjoy!