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Sweet Pickle Recipe

This sweet pickle recipe delivers a perfect balance of tangy vinegar and sugar that makes for an addictive and delicious condiment.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 pints
Course: Condiment, Side
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds fresh cucumbers cut into spears or rounds
  • 2 cups white vinegar
  • 1.5 cups sugar
  • 1 cup water
  • 2 tablespoons pickling salt
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon black peppercorns
  • 6 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 3 bay leaves
  • 1 teaspoon turmeric

Equipment

  • Large stainless steel pot
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Glass jars with lids (pint or quart size)
  • Slotted spoon or tongs
  • Funnel (optional but helpful)
  • Colander for draining vegetables

Method
 

  1. Wash your cucumbers thoroughly under cool running water.
  2. Trim the blossom ends of each cucumber.
  3. Cut cucumbers into spears, rounds, or chips as preferred.
  4. Wash glass jars and lids with hot soapy water and let them dry.
  5. In a large pot, combine vinegar, sugar, and water, and bring to a boil over medium-high heat.
  6. Once boiling, add pickling salt, mustard seeds, peppercorns, garlic, red pepper flakes, bay leaves, and turmeric.
  7. Simmer the brine mixture for 2 minutes.
  8. Pack cucumbers into prepared jars, filling them three-quarters full.
  9. Pour the hot brine over cucumbers until completely submerged.
  10. Seal jars tightly and let them cool to room temperature.
  11. Refrigerate the jars for 3 to 5 days to develop flavor.

Notes

Sweet pickles can be a great addition to sandwiches, charcuterie boards, or enjoyed as a snack.