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Best Ever Sweet Pickles

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
  • Total Time
    Prep: 1 hour + standing Process: 10 min.
  • Makes
    4 pints

Ingredients

  • 9 cups sliced pickling cucumbers
  • 1 large sweet onion, halved and thinly sliced
  • 1/4 cup canning salt
  • 1 cup sugar
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup cider vinegar
  • 2 tablespoons mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon whole peppercorns
  • 4 bay leaves
  • 12 garlic cloves, crushed

Directions

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly.
  • In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
  • Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

Reviews

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Average Rating:
  • Reneta
    Sep 9, 2020

    Love this recipe! I do double the recipe for the pickling liquid to have enough on hand when ladling into canning jars.

  • Caroline
    Aug 3, 2020

    I added green pepper and cauliflower buds as well. I found that I needed to make 1-1/2 times the liquid to accommodate the extras. They are fantastic and I have friends begging for more..

  • GerAmerFoodie
    May 8, 2020

    I skip the processing part and also make it in half-batches. Keeps in the fridge for months! So tasty!

  • warhook
    Jun 28, 2019

    Contrary to the comments below, these were excellent! I like a bit more garlic so I used more!

  • shelleyd
    Jun 25, 2019

    Can you skip the processing and just refrigerate these? 4 pints (keep one and give 3 as gifts) would go quickly. As you can tell, I am not a canner!

  • eileen344
    Jun 25, 2019

    These are not "sweet" pickles. They are "bread and butter" pickles. Sweet pickles do not have all the extra ingredients nor are they sliced.

  • Nanette
    Jun 22, 2019

    No comment left