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Quick Sweet Pickles

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Category: Canning

 Ingredients List

  • 8 lb Pickling cucumbers
  • -- (3- to 4-inch)
  • 1/3 c Canning or pickling salt
  • 4 1/2 c Sugar
  • 3 1/2 c Vinegar (5 percent)
  • 2 ts Celery seed
  • 1 tb Whole allspice
  • 2 tb Mustard seed
  • 1 c Pickling lime (optional)*


*(for use in variation below for making firmer pickles)

May be canned as either strips or slices.

Yield: About 7 to 9 pints

Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but
leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place
in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or
cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.

Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart
kettle. Heat to boiling.

Hot packAdd cucumbers and heat slowly until vinegar solution returns to
boil. Stir occasionally to make sure mixture heats evenly. Fill sterile
jars, leaving 1/2-inch headspace. For more information see "Jars and Lids".

Raw packFill jars, leaving 1/2-inch headspace. Add hot pickling syrup,
leaving 1/2-inch headspace. Adjust lids and process according to the
recommendations in Table 1 or use the low-temperature pasteurization
treatment. For more information see "Low-Temperature Pasteurization

Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end
and discard, but leave 1/4-inch of stem attached. Slice or strip cucumbers.
Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to
3-gallon crock or enamel-ware container. Caution: Avoid inhaling lime dust
while mixing the lime-water solution. Soak cucumber slices or strips in
lime water solution for 12 to 24 hours, stirring occasionally. Remove from
lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the
rinsing and resoaking two more times. Handle carefully because slices or
strips will be brittle. Drain well.

Storage: After processing and cooling, jars should be stored 4 to 5 weeks
to develop ideal flavor.

Variation: Add 2 slices of raw whole onion to each jar before filling with

Table 1. Recommended process time for Quick Sweet Pickles in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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