Easy Homemade Sweet Pickles

There is a subtle difference between bread and butter pickles and sweet pickles. B&B pickles are slightly sweet and we love them. Sweet pickles, however, are definitely sweeter. We love them on our sandwiches and they are also terrific in potato salad. There is definitely a difference! This recipe is easier than most that I found on the internet. Instead of brining them for up to 14 days, until you can eat them-- it only took less than 2 hours to slice the pickles (we love pickle chips), make the sugar-vinegar brine and then "water can" them to preserve them. Best of all, there is no corn syrup in this recipe!

Course Appetizer, Canning, Condiment

Cuisine American

Keyword Easy Sweet Pickles, Homemade Sweet Pickles

Prep Time 30

Cook Time 5

Salting Time 4

Total Time 4 35

Servings pints

Calories 649kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Sterlized Canning Jars and Lids

Ingredients

To salt the pickles (to remove excess moisture)

2 pounds Pickling Cucumbers "Kirby" are ideal
1/4 cup picking/canning salt can use Kosher
crushed or cubed ice

Pickling liquid:

2 ¼ cups sugar
1 ¾ cups white vinegar
1 ½ Tbsp Pickling Spices recommended "McCormick Schilling"
1 small pinch ground cloves optional; don't add too much, as it could overpower the flavor

Instructions

Wash the cucumbers and slice off the blossom end and discard. You can slice the cucumbers into "chips" or spears-- whatever your preference is. (We prefer chips, for sandwiches)
Set the sliced cucumbers into a strainer and add the pickling salt, and toss to combine.
Cover with aboaut 2" of ice cubes and set on top of a bowl. Refrigerate 3-4 hours. Add more ice if needed.
Rinse the cucumbers and drain.

Pickling liquid:

Bring the sugar, vinegar and pickling spices to a boil.

Raw Pack (my preferred method)

Fill each sterilized jar to almost full. Ladle pickling liquid to about halfway. NOTE: I first filled my jars with liquid to about ½" headspace. After the water bath, the pickles shrank and were floating in liquid. Next time I won't fill with so much liquid!

Hot Pack (alternative)

Add the cucumberss and heat slowly in the vinegar solution until it returns to a boil. Stir occasionally to make sure the mxiture heats evenly. Fill sterile jars leaving ½" headspace.

Waterbath:

I have an automatic pressure canner (for small batch canning) and set the timer for 35 minutes. Otherwise, water bath time should be 15 minutes.
Once removed, allow to cool completely. I chilled one jar, and the rest are in my pantry. They are delicious!

Notes

You don't have to "can" or water bath these. You can store these in the refrigerator for up to 3 weeks.

Nutrition is per JAR

Nutrition