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Sweet Pickles

Sweet pickles are a delightful pantry staple that balances tangy vinegar with brown sugar and warm spices for a perfect condiment. Homemade sweet pickles taste infinitely better than store-bought versions and cost a fraction of the price.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 jars
Course: Condiment
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds pickling cucumbers cut into spears or left whole if small
  • 2 cups brown sugar packed
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • 2 tablespoons pickling spice
  • 1 tablespoon mustard seeds
  • 1 teaspoon red pepper flakes or more if you like heat
  • 1 teaspoon turmeric
  • 6 garlic cloves smashed
  • 4 fresh dill sprigs or 2 teaspoons dried dill
  • 1 teaspoon kosher salt
  • 1/2 cup water

Equipment

  • Large stainless steel pot
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Four clean glass jars (quart or pint size)
  • Wooden spoon for stirring
  • Slotted spoon for packing jars
  • Funnel (optional but helpful)
  • Kitchen towels
  • Large bowl for soaking cucumbers

Method
 

  1. Rinse your pickling cucumbers under cool water and scrub them gently with a soft brush to remove any dirt or blossom end debris.
  2. Soak cucumbers in a large bowl of ice water for at least 2 hours or overnight to keep them crisp and hydrated.
  3. Remove cucumbers from the ice bath and pat them completely dry with clean towels.
  4. Cut off the blossom ends and discard them, as these contain enzymes that soften pickles.
  5. Wash four glass jars thoroughly with hot soapy water and rinse well, then let them air dry or place them in a 200-degree Fahrenheit oven for 10 minutes to sterilize.
  6. In a large pot, combine 2 cups white vinegar, 1 cup apple cider vinegar, 1/2 cup water, and 2 cups brown sugar over medium heat.
  7. Stir constantly until the sugar dissolves completely.
  8. Add pickling spice, mustard seeds, red pepper flakes, turmeric, smashed garlic, and fresh dill to the pot.
  9. Bring the brine to a gentle simmer and let it bubble softly for 5 minutes to infuse the flavors.
  10. Working quickly, pack prepared cucumber spears or whole cucumbers tightly into each warm jar, leaving about 1/2 inch of headspace.
  11. Ladle the hot brine and spices into each jar, covering cucumbers completely and leaving 1/2 inch headspace.
  12. Wipe the rim of each jar clean and screw the lids on firmly but not overly tight.
  13. Place jars upright on a clean kitchen towel and let them cool to room temperature for at least 1 hour.
  14. Refrigerate the jars; pickles are ready to eat after 24 hours, with flavor deepening over 3 to 5 days.

Notes

Keep at least one or two sliced garlic cloves in each jar for the strongest flavor punch and a beautiful visual presentation.