Comments on: Sweet Pickles {How to Make Homemade Pickles for Canning

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 20 Jun 2025 12:11:43 +0000

In reply to Christine. If sealed correctly you can keep them up to two years. Beyond that they won't be as good. Enjoy!

By: Christine

Christine — Fri, 20 Jun 2025 06:10:29 +0000

Hi! Thanks for the recipe! How long can you store these?

By: The Mountain Kitchen

The Mountain Kitchen — Thu, 25 Jul 2024 17:41:33 +0000

In reply to Laraine Reed. Hi Laraine, I'm not sure I understand what you're asking. The salt goes into the brine solution, then the cucumbers brine in it. The pickling spices go into the brine (which already has salt) after the cucumbers have soaked in the brine solution. I looked to find a misprint, but I don't see anything. I hope this helps!

By: Laraine Reed

Laraine Reed — Thu, 25 Jul 2024 14:36:32 +0000

You have 2 separate pickling spice amounts, on with salt and the other without.

Please explain better which goes in the garnish and what to do with the other.

I haven’t made these yet but wish to. Cant leave a rating yet.
Thanks

By: Sondra J Holt

Sondra J Holt — Wed, 03 Jul 2024 21:11:59 +0000

These are the best sweet pickles I have ever tasted – home made or not. We have completed 3 cannings so far. Thanks for sharing your recipe.

By: The Mountain Kitchen

The Mountain Kitchen — Wed, 26 Jun 2024 21:18:54 +0000

In reply to Debbie. I cannot say for sure. I have never used it.

By: Debbie

Debbie — Tue, 25 Jun 2024 17:56:47 +0000

Can alum be used in the sweet pickle recipe instead of pickling lime?

By: Mikki White

Mikki White — Wed, 25 Oct 2023 21:14:56 +0000

This recipe is an oldie but a goldie. My favorite. I make several batches a year and share them with family and friends.

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 12 Sep 2023 01:47:20 +0000

In reply to Carolyn Forrest. Hi Carolyn, I have heard of people doing this, but I have never done it. I feel like these pickles take too much time to make for them not to seal correctly. I wouldn't want to chance them going bad from not sealing them properly.

By: Carolyn Forrest

Carolyn Forrest — Fri, 08 Sep 2023 20:51:12 +0000

Hi, I can dill pickles every year and the recipe is so simple it is called a simple dill recipe. I wonder if it would work for the sweet pickles as well? I sterilize the jars, then place cucumber spears in the jars along with a couple of sprigs of fresh dill, and garlic. I bring the liquids and salt to a boil and pour into the jars over the cucumbers, and seal right away and set aside to cool. No water bath needed. Fast and easy. Can this be done with the sweet pickles too?

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 01 Sep 2023 16:32:41 +0000

In reply to Kathryn. Hi Kathryn, this is the way I have always done the recipe. I'm not sure.

By: Kathryn

Kathryn — Thu, 31 Aug 2023 21:27:55 +0000

What is the purpose of pre-soaking and brining the cucumber slices? What is the difference if don’t pre-soak and brine? Can you do one or the other, like only brine before pickling?

By: The Mountain Kitchen

The Mountain Kitchen — Sun, 20 Aug 2023 23:42:57 +0000

In reply to Linda. I'm sorry about your mom. My condolences. So glad I could help you. I understand about not knowing how to do certain things based on old recipes. A lot of church cookbooks are that way too.

By: Linda

Linda — Sun, 20 Aug 2023 23:36:46 +0000

My mom has a recipe very similar to this with a couple of extra spices added in. She also never removed the bouquet and preserved it right along with the pickles. I had to find a recipe like yours for more detailed directions. My mom passed away a few years ago and I WISH she was here to explain her recipe cards! She just knew how to do things with simple directions. Me, not so much. There were no canning instructions on her card so I appreciate you sharing your recipe. I am using her ingredient list with your directions.

By: The Mountain Kitchen

The Mountain Kitchen — Wed, 16 Aug 2023 21:40:09 +0000

In reply to Hazel Jones. Awesome! Enjoy your pickles, Hazel!

By: Hazel Jones

Hazel Jones — Wed, 16 Aug 2023 21:32:31 +0000

Made them and they are absolutely DELISHOUS.THANKS FOR THE RECIPIE.

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 28 Jul 2023 18:54:33 +0000

In reply to Louise Maguth. Hi Louise! As long as the jars seal properly they are ok to store at room temperature in the pantry. The shelf life is about two years max. Best of luck and enjoy!

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 28 Jul 2023 18:51:46 +0000

In reply to Robert Wade Birdwell, Jr.. Hi Robert, I've been eating these delicious pickles for over 40 years and not once have I ever been sick. I'll take my chances. Thanks!

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 28 Jul 2023 18:50:01 +0000

In reply to Anita. Hi Anita! Soaking in the brine an extra day won't hurt a thing. I'm so glad you continue to be cancer free! Really awesome to hear and encouraging to me. Thanks for reaching out to us. ~ Debbie

By: Anita

Anita — Thu, 27 Jul 2023 16:06:01 +0000

Thanks for the recipe and write up! I just dropped my jars into the hot bath. Hopefully they will be good. I ended up letting them soak in the brine for an extra day since I got too busy yesterday.
I am also a melanoma survivor, so I appreciated your story. I’ve been clear for 14 years now and always love hearing about others who also caught their cancer in time.