Learn how to make crisp and delicious sweet pickles for canning to enjoy all year long with this sweet pickle recipe for water bath canning.
Sweet pickles are about as traditional in the south as sweet tea. Sweet pickles should always be homemade, and the cucumbers should come from your own garden. There’s nothing like sweet pickles as a snack or chopped up in salads.
I am here to tell you store-bought sweet pickles don’t hold a candle to the ones my mama can make! I have always relied on her for sweet pickles. Unfortunately, she doesn’t have a garden anymore. Cucumbers are hard for her to come by unless a good neighbor has some to give her. To buy produce after you’ve had your own garden is almost like committing a sin.
Looking back, it seems like mama spent her entire summer canning and putting up vegetables in the freezer. Besides harvest, summer was the busiest time of year growing up on the farm. My mama and daddy had a huge beautiful garden every summer. Whatever didn’t come out of the garden was grown in a field elsewhere. All those vegetables only meant one thing: a big stainless steel pressure canner was on the stove, and Lord have mercy, you better watch out!
My mama looked like a mad scientist in the kitchen with that thing on the stove. The house was hotter than 40 hells. Steam filled the kitchen with hot jars as that huge pressure canner valve sat on the stovetop, ticking, hissing, and spitting. Perhaps my memories of her canning in the kitchen frightened me. It seemed really complicated and really HOT! She told me more than once about what could happen if the pressure canner got too much pressure inside. It was pretty frightening, to say the least.
So consequently, not being able to get sweet pickles when I needed them sucked. This made me realize that I needed to put on my big girl pants and learn how to make sweet pickles for myself, or I would have to do without them. There is no way I’m going the rest of my life without tuna fish salad, potato salad, or chicken salad.
Nope, no way!
Watch How I Make Sweet Pickles And Can Them In a Water Bath Canner
Thankfully, water bath canning is nothing like that scary stainless steel pressure canner in my mama’s kitchen all those years ago. I went out and bought all the items necessary for making sweet pickles, including a brand spanking new pickling crock. I dove into pickle-making headfirst; these pickles are the first thing I have ever canned in my life!!
Ya know what?
I’m pretty proud of myself. I made some pretty darn good sweet pickles, which are ((ALMOST)) as good as my mama’s, AND I processed them to enjoy the whole year through with a new water bath canner.
I’m gonna share this sweet pickle recipe that will knock your socks off. It comes straight from a bag of Mrs. Wages pickling lime without any alterations.
Equipment Needed to Make Sweet Pickles
- Water Bath Canner & Rack
- Non-aluminum containers, such as a ceramic pickling crock
- 10-pint size jars with lids and rings
- Ball® Canning Utensil Set (includes jar lifter and lid lifter canning funnel and head-space tool)
- Ladle
- Kitchen towel
Ingredients Needed to Make This Sweet Pickle Recipe
Yield: 10 Pints
- 7 pounds medium-sized pickling cucumbers
- 1 cup pickling lime
- 2 gallons of water
- 8 cups white vinegar (5% acidity)
- 8 cups granulated white sugar
- 1 tablespoon canning and pickling salt
- 1 tablespoon mixed pickling spice
How To Make Sweet Pickles
Soak the Cucumbers in Lime:
- Wash & Slice: Wash the cucumbers. Slice off about ⅛-inch from the blossom end; slice all the cucumbers crosswise and place the slices into a large bowl.
- Soak: In a non-aluminum container, such as a pickling crock. (lime solutions should not be used in aluminum and cause containers to pit), mix the pickling lime in water and add the cucumbers to the solution. Add water to the crock until the cucumbers are covered with water; soak the cucumbers overnight in the lime water, stirring occasionally.
- Rince: The next day, rinse the cucumbers well in cool water. The best way to do this is to dump the cucumbers into the sink with the drain plugged; run cold water in the sink, and gently toss the cucumbers around in the cold water a few times. Drain while using the spray nozzle to spray the cucumbers as the water drains out. Do this at least 3 times.
- Refrigerate: After rinsing the lime off of the cucumbers, clean out the crock or container well. Make sure the container is free of lime. Add the cucumbers back into the crock; cover and soak the cucumbers for 3 more hours in ice water inside the fridge.
Brine The Cucumbers:
- Mix the Brine: In a bowl, mix the vinegar, sugar, and salt together with a whisk until dissolved.
- Drain: Drain the cucumber slices from the ice water in the refrigerator.
- Brine the Cucumbers: Add the slices back into the container and pour the pickling liquid over the cucumber slices. Let stand overnight in the refrigerator, stirring occasionally.
Prepare the Pickles for Canning:
The next day, prepare the seasoned pickling liquid.
- Reserve the Brine: Drain the brine from the cucumber slices into a large nonreactive saucepan.
- Season the Brine with Pickling Spices:
- Make a bouquet garni by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. (I also use clean nylon pantyhose that I will never wear again!)
- Spoon the pickling spice into the center.
- Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
- Place the bouquet into the pot with the pickling liquid; simmer for 35 minutes.
Pack, Fill, and Seal the Canning Jars:
Meanwhile, prepare a boiling water canner.
- Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
- Pack cucumber slices into hot sterilized quart jars. Using a canning funnel, ladle the hot pickling liquid over slices to cover, leaving ½-inch head space.
- Remove air bubbles and wipe the rim. Center the lid on the jar. Apply band until fit is fingertip tight.
- Place the prepared jars into the canning rack and gently lower the rack of jars into the canner, ensuring that the lids are covered by at least 2-inches of water.
Process the Jars:
- Process the pint jars for 10 minutes using the hot water bath method.
- Turn off the heat and allow the jars to sit for about 5-minutes before removing the jars one at a time to cool on a towel.
- Leave the jars undisturbed to cool at room temperature for at least 24 hours. After 24 hours, check lids for seal (Lid should not flex up and down when pressed in the center).
- The pickles are ready to eat after 24 hours. Chill to enhance the flavor.
Recipes To Try That Use Sweet Pickles
- Potato Salad
- Chicken Salad
- Tuna Fish Salad
- Add sweet pickles to burgers, other sandwiches, and anything that needs a sweet, tangy bite.
In conclusion, learning to can is a little addictive. Since making these sweet pickles, I have made canned jalapeno jelly. I think I will try my hand at dill pickles very soon.
If you try this sweet pickle recipe, let me know. Comment below!
Sweet Pickle Recipe {How to Make Homemade Pickles for Canning
Useful Equipment:
Ingredients
- 7 pounds pickling cucumbers medium-size
- 1 cup pickling lime
- 2 gallons water
- 8 cups white vinegar (5% acidity)
- 8 cups granulated white sugar
- 1 tablespoon pickling and canning salt
- 1 tablespoon mixed pickling spice
Instructions
Soak the Cucumbers in Lime:
- Wash the cucumbers. Slice off about ⅛-inch from blossom end; slice all the cucumbers crosswise and place the slices into a large bowl.
- In a non-aluminum container, such as a pickling crock (see notes), mix the pickling lime in water and add the cucumbers to the solution. Add water until the cucumbers are covered; soak the cucumbers overnight in the lime water, stirring occasionally.
Brine the Cucumbers
- When the cucumbers are done soaking, rinse them well in cool water. The best way to do this is to dump the cucumbers into the sink with the drain plugged; run cold water in the sink and gently toss the cucumbers around in the cold water a few times. Drain, while using the spray nozzle to spray the cucumbers as the water drains out. Do this at least 3 times.
Prepare the Pickles For Canning:
- When the lime has been rinsed off of the cucumbers, clean out the crock or container used to soak the cucumbers well and make sure it is free of lime. Add the cucumbers back into the crock and soak the cucumbers 3 more hours in ice water.
- In a bowl, mix the vinegar, sugar, and salt together with a whisk until dissolved. Drain the cucumber slices from the ice water in the refrigerator.
- Add the slices back into the container and pour pickling liquid over the cucumber slices. Let stand overnight in the refrigerator, stirring occasionally.
Pack, Fill and Seal the Canning Jars
- The next day, drain pickling liquid off cucumber slices into a saucepan. Make a Bouquet garni by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
- Place the bouquet into the pot with the pickling liquid; simmer for 35 minutes.
- Meanwhile, prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
- Next, pack cucumber slices into hot sterilized quart jars. Using a canning funnel, ladle the hot liquid over slices to cover; leaving ½-inch head-space. Remove air bubbles and wipe rim. Center the lid on the jar. Apply band until fit is fingertip tight.
Process the Jars:
- Process the pint jars for 10 minutes, using the boiling water bath method. Turn off the heat and allow the jars to sit for about 5-minutes, before removing the jars one at a time to cool on a towel. Leave the jars undisturbed to cool at room temperature for at least 24-hours.
- After 24 hours, check lids for seal (Lid should not flex up and down when pressed in the center). The pickles are ready to eat after 24-hours. Chill to enhance the flavor.
Notes
- Lime solutions should not be used in aluminum and cause containers to pit.
- Always prepare and process canning jars and lids according to the manufacturer’s instructions for sterilized jars. Keep the jars hot.
- The pickles are ready to eat after 24-hours. Chill to enhance the flavor.
This post was updated on 9/21/22 to include a video.
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Sandra Charles says
Loved the write-up and the personal history. We have a bumper crop of cukes and now I’m inspired to do this. The passion might wane but I ‘ll keep in mind your line . . .store bought are not nearly as good. It is the same with homemade jelly which I do.
The Mountain Kitchen says
Thank you, Sandra. Now that I’ve started to can I could become adicted. I made some Jalapeño Jelly after I did the pickles that turned out great. If you make these pickles, enlist the help of Phil when dumping and pouring out the cucumbers especially if you use a crock. Wow, is it heavy!! Good luck, and if ya want a jar I could always swing by and bring you one or two of mine!
Pam says
No one is laughing at you, smiling maybe because all of us that can remember the first time and the first thing we ever canned, and you’re right canning is addictive. Before long you’ll need more space for all the things you will have cannned and the pressure canners now days are so much safer and easier to use you should try it when you’re more comfortable with canning. I just got he new ball cannning book Its called The All New Ball Book of Canning and Preserving, it’s great and for a newbie like your self it would be perfect. It has all the basic information on water bathing, Pressure canning, freezing, dehydrating,and fermenting, and it has over 350 recipes in it, I love love love this book and I bet you would to. So enjoy your pickles and I’m probably gonna try them and happy canning.
The Mountain Kitchen says
Pam, thanks so much for your comments and the suggestion of the canning book. I have thought about getting it, but wasn’t sure if I would use it. I appreciate the review. I just may go out and buy it now! Luckily we have room in our basement for canned goods, just need a nice shelf to put it on. I hope you will try these pickles, although they are time consuming, they turned out great for me and worth the effort put into them. For a pro like you I’m sure you will have no problems at all! 🙂
Colleen says
So glad you got around to making pickles! I still have yet to do it the “real” way, even though my brother bought me all the gear over 5 years ago! Still in the box! I’ll get there one day!
The Mountain Kitchen says
Colleen if you ever get it out, and you should, make this recipe. These turned out great! Funny, I expected you to be a pro!
Julie says
My mom wasn’t much of a cook but she could sure can some delicious sweet pickles. I haven’t had them since I was in college! You did a great job and they look delicious!
The Mountain Kitchen says
Thanks Julie! You would love these pickles. Hope you’ll try some!
Deb says
How many pints does this make?
The Mountain Kitchen says
Hi Deb! 10 Pints. Hope you enjoy the pickles!
Kathy Epps says
Would these pickles be similar to sweet gherkins but sliced instead of being small and whole?
The Mountain Kitchen says
Hi Kathy! Not exactly, but if I did not have this type, I would use sweet gherkins as a substitute. These pickles are have a bolder flavor. Personally I like them better than the gherkins. I hope this helps. Thanks for stopping by!
Jeff says
Hands down the best sweet pickles ever. Well worth the time it takes make them. Making my third batch this season due to the demands of friends and family wanting additional pints of these tasty treats.
The Mountain Kitchen says
Hi Jeff! That is so great to hear. I’m so glad you liked the recipe. Thank you so much for the feedback! 🙂
Sandy White says
I have made my own sweet pickles my whole life as Mama had me helping her as long as I can remember. I use the recipe you use except I cook my cucs at the end and put them in hot jars so I don’t have to put them in the canner as you do. But this year we did not have a garden for the first time. We used to use the long green cucs but for the last 5 or so years we started using a burpless cuc. and they worked just fine. Now I have realized that I am running low on pickles. So I was wondering what your thoughts on using the European Cucs in the grocery store. I do not want to buy those long green waxed one they sell but I do but the European kind sometime to use in salads and such. Do you think they would pickle ok?
The Mountain Kitchen says
Hi Sandy! From what I have read online, you can use those, but they may be a softer pickle than what you are used to. I think it’s worth a shot but maybe do a smaller batch, just in case they don’t turn out well. Perhaps it will get you through the winter. Good luck!
D says
Everyone loved them and they are crisp!
The Mountain Kitchen says
Thank you for the feedback. So glad everyone loved them. 🙂
Jennifer Baker says
When you say repeat three times, does that include the overnight soak?
The Mountain Kitchen says
Hi Jennifer! Good question, I’m sorry the instructions are a little confusing. You should run cold water in the sink and gently toss the cucumbers around in the cold water three times, just to make sure all of the pickling lime is rinsed off. I hope this helps clarify the recipe for you and you will enjoy this recipe!
Neva Hinton says
Have you ever made this recipe using small whole cucumbers? I love the flavor and crunchiness of these, but would like to pickle some whole.
The Mountain Kitchen says
Hi Neva, I have not. I’m worried about the lime penetrating through the skin. You could always soak a few in lime to test to see if they get crisp. I’d be interested to know the result.
Deb says
Do you weigh the cucumbers before or after they are cut?
The Mountain Kitchen says
Hi Deb! This is a great question. I weigh the cucumbers whole. Technically you’re only cutting off about an 1/8th inch or so from the ends, which shouldn’t be that much difference in weight. Good luck with the pickles!
Linda Ross says
This recipe is very close to Grandma Bettina’s recipe which used the Open Kettle method of canning. Though she used her recipe for years, Open Kettle canning is not considered safe by today’s standards. I always used a Water Bath, and used timing from other sweet pickle recipes. Her recipe had you cooking the cucumbers with the syrup, and I always felt I was over cooking the cucumbers. Especially with the added processing time. So glad to find an updated version with processing times and a little revision on technic. They turned out great!!
The Mountain Kitchen says
I’m so happy you liked the recipe, Linda. Thank you so much for taking the time to comment. Enjoy the pickles! 🙂
DK says
I am going to make these pickles, however, I was wondering if the brine is just vinegar, sugar and salt. No water? Is the 2 gallons of water used to soak in lime water and to put water in the water bath. Just want to make sure I shouldn’t add water to the brine?
The Mountain Kitchen says
Great question! You are correct; there is no water in the brine. The 2 gallons of water is for soaking the cucumbers in the pickling lime only, which is drained out after 24 hours. More water is needed for the canner pot only. The brine is straight vinegar, sugar, and salt, which is steeped with pickling spice. Best of luck, enjoy the pickles!
Jennifer Stinson says
These pickles turned out SO well! I do have one question however. Is it okay to save the leftover brine? I had to make a little extra to cover the cucumbers, so after I had filled my jars I have a couple quarts left over. Can I just save it, reheat it and use it for the next batch?
The Mountain Kitchen says
Yes, you can reuse any leftover brine, just keep it in the refrigerator until needed.
Kristie says
Can this be used for other vegetables? Especially okra?
The Mountain Kitchen says
I’m not sure. I have never done it, but I feel like it would work.
Kelly says
I have a question, I am making sweet pickles from an old family recipe that calls for soaking in salt brine then cler water, For some reason this batch the pickle portion ha diintegrated leaving little left but the rind, I am wondering if I can grind these upand make a pickle relish?
The Mountain Kitchen says
Hi Kelly, I’m not sure about an answer here as there are a few words in your question I cannot make out. Can you resubmit your question?
Greg Hendrix says
WOW! This was my first “pickling” experience, and MAN, these pickles are crazy good! They remind me of my grandma’s sweet pickles, and are every bit as good as my nephew’s pickles whose recipe takes 10 days to make. Thankful I came across your offering. Thank you for making it simple enough a rookie like me had a great first outing.
The Mountain Kitchen says
That’s so awesome to hear, Greg! So glad we could help!