Sweet Pickles
Crisp, classic sweet pickles made fast. No long brining—just cucumbers, sugar, and vinegar for a quick canning recipe that’s perfect for preserving summer’s bounty.
Servings: 30 servings (3 to 4 pints)
Equipment
Ingredients
- 4 lbs pickling cucumbers small to medium size
- 1 quart vinegar white or cider vinegar, 5% acidity
- 2 tsp canning salt
- 5 cups sugar
Instructions
- Prep cucumbers: Wash cucumbers, trim 1/16 inch from blossom end.
- Blanch: Pour boiling water over cucumbers and let sit 5–10 minutes. Drain and cool under cold running water.
- Make brine: In a large pot, combine vinegar, salt, and sugar. Bring to a boil. Add cucumbers and return to a boil.
- Pack jars: Fill hot pint jars with pickles, leaving ½ inch headspace. Top with boiling brine, remove air bubbles, and adjust brine as needed.
- Process: Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes (pints) or 15 minutes (quarts). Adjust for altitude, see notes.
- Cool & store: Let jars cool for 12–24 hours. Check seals, label, and store. Flavor improves after a few days.
Notes
Altitude Adjustments
Adjust your processing time based on elevation to ensure safety:- 0 to 1,000 feet: Process pints for 10 minutes and quarts for 15 minutes.
- 1,001 to 6,000 feet: Process pints for 15 minutes and quarts for 20 minutes.
- Above 6,000 feet: Process pints for 20 minutes and quarts for 25 minutes.
Nutrition
Calories: 141kcal | Carbohydrates: 35g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 157mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg