Here’s a simple way to make sweet pickles that are ready fast and stay crunchy! You don’t need special canning gear for this recipe, and it’s great for using up extra cucumbers from your garden.
I’m excited because these homemade sweet pickles are crispy and delicious! I usually prefer dill pickles, but these Quick & Crunchy Refrigerator Sweet Pickles might change my mind. I’m definitely making them every summer with my garden cucumbers.
It’s super easy to make your own pickles this way. You don’t have to do any fancy canning or wait for months to enjoy them. I made a batch before going on vacation and tried them a week later—they were perfect and still crunchy! The best part is, these pickles will last in the fridge for 3-4 weeks, or up to 4 weeks if you use canning jars.
Sweet Pickle Recipe
Equipment
- Ladle
- Water Bath Canner
- Pickling Crock
Ingredients
- 7 pounds medium-size Pickling cucumbers
- 1 cup Pickling lime
- 2 Gallons water
- 8 cups White vinegar 5% acidity
- 8 cups Granulated white sugar
- 1 tbspnPickling and canning salt
- 1 tbsp mixed Pickling spice
Instructions
- Wash 7 pounds of medium-size pickling cucumbers.
- Slice cucumbers as desired.
- Dissolve 1 cup of pickling lime in 2 gallons of water.
- Soak the sliced cucumbers in the lime water for 24 hours.
- Rinse cucumbers well to remove all lime.
- Soak cucumbers in fresh water for 3 hours, changing the water every hour.
- Combine 8 cups white vinegar, 8 cups granulated white sugar, 1 tablespoon pickling and canning salt, and 1 tablespoon mixed pickling spice in a large pot.
- Bring the mixture to a boil.
- Add cucumbers to the boiling mixture and simmer for 30 minutes.
- Sterilize 10 pint-sized glass jars, lids, and bands.
- Pack the hot cucumbers into the hot, sterilized jars.
- Pour the hot vinegar mixture over the cucumbers, leaving 1/2 inch of headspace.
- Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a clean, damp cloth.
- Place lids on jars and screw on bands until fingertip tight.
- Process jars in a boiling water bath for 10 minutes.
- Remove jars and let them cool on a towel.
- Check seals after 24 hours. If the lid doesn’t flex, the jar is sealed.
Notes
- Use fresh, firm cucumbers for the best results.
- Make sure to rinse the cucumbers well after soaking in lime to avoid a bitter taste.
- Always check that your jars are properly sealed before storing. If the lid pops up and down, it’s not sealed and needs to be refrigerated and used soon.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 30kcal |
| Fat | 0g |
| Sodium | 155mg |
| Carbohydrates | 6g |
| Sugars | 3g |
| Protein | 0g |
How Long Do Sweet Pickles Need to Soak in the Lime Water?
The cucumbers should soak in the lime water for 24 hours. This helps them stay crisp during the canning process.
Can I Use Regular Table Salt Instead of Pickling and Canning Salt?
It’s best to use pickling and canning salt. Regular table salt contains additives that can make the pickles cloudy and affect their texture.
How Can I Tell If My Jars are Properly Sealed?
After the jars have cooled for 24 hours, press down on the center of each lid. If it doesn’t pop up and down, the jar is sealed. If it does, the jar didn’t seal properly and should be refrigerated and used soon.
