These likely owe their appealing name to an enterprising Illinois couple who, during lean times, bartered their home-canned sweet-and-sour cucumber pickles for staples at the local grocery. Please read about pickling and How to Process.

Wash, then cut an ⅛-inch slice from the blossom end of:

Cut into ¼-inch-thick slices. Peel and cut into ¼-inch-thick slices:

Combine the cucumber and onion slices in a large bowl and toss well with:

Cover with a towel, scatter a layer of ice cubes over the towel, and refrigerate for at least 4 and for up to 12 hours. Transfer the vegetables to a colander, rinse under cold water, and drain well. Prepare a water-bath canner or prepare a water bath for low-temperature canning, gather all your canning equipment, and have ready 5 clean, hot pint jars.

Combine in a large pot:

Bring to a boil, stirring until the sugar is dissolved. Add the vegetables, stir to mix, and heat until the syrup just begins to boil. With a slotted spoon, pack the hot slices into the prepared jars and add the hot brine, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.