Mother Earth Living

Sweet Pickles Recipe

Make your own pickles with this sweet pickles recipe.
By Theresa Loe
July/August 2001
Add to My MSN

Photo By Paul Bousquet


Content Tools

Related Content

Quick Pickling: Garlic, Lemon, Peppercorns & Bay Pickles

You can make these pickles with cucumbers or a plethora of other fresh vegetables plucked from your ...

Spice Up Sweet Iced Tea with Lavender and Rosemary

Sweet Iced Tea is a delicious Southern tradition, but store-bought concoctions are often full of hig...

Get Crafty with Make-Your-Own Beeswax Candle Kits

A typical Make-Your-Own Beeswax Candle Kit contains several sheets of honeycomb-printed Beeswax made...

DIY Project: Make Your Own Floral Bib Necklaces and Headbands

Natural Home editorial intern Andrea Olsen demonstrates how to add some feminine details to an outfi...

For more pickle recipes, pickling tips and information on water-bath processing, read the original article, Quick Homemade Pickles.

Sweet Pickles Recipe

• 3 pounds cucumbers
• 1-1/2 cups salt
• Water
• 5 cups white distilled vinegar
• 2 tablespoons pickling spice tied in cheesecloth*
• 2 cups sugar

1. Wash cucumbers and remove 1/4 inch off the blossom end. Slice into 1/2-inch slices. In a large enamel, glass, or stainless steel container, combine the salt with 1 gallon of water. Stir well, add cucumber slices. Use a plate to weigh down any floating cucumbers. Refrigerate 4 hours to overnight.

2. Drain and rinse the cucumber slices. In a large stainless steel or enamel pot, bring 3 cups water and remaining ingredients to a boil. Add cucumber and return to a boil. If you are going to process your jars in a water bath, turn off heat and continue to next paragraph. If you are not going to process in a water bath, cover the pot and simmer the cucumbers in the vinegar mixture for 10 minutes. Turn off heat and continue.

3. Remove spice bag from the hot vinegar mixture. Fill clean, wide-mouthed pint jars with the cucumber slices. Pour hot vinegar mixture over the cucumber, leaving a 1/2-inch space at the top of the jar. Wipe down jar rim with a wet cloth and add lids. For long term-storage, process in a boiling water bath for 10 minutes. Unprocessed jars must be refrigerated and used within 6 weeks. Let the pickles set for at least 7 days before eating to allow flavors to develop. Makes 5 pint jars

*Note: Pickling spice is found in the dried spice section of the grocery store.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.