Sweet Pickles


Virginia Slicers

Slice 1 gallon of cucumbers unpeeled and ¼ inch thick. Soak for a week in 1 gallon of water and 1 cup of canning salt. Stir everyday. After 1 week, drain salt water and rinse with cold water. Boil cucumbers in fresh water with 1 teaspoon of alum for 10 minutes. Drain and rinse.

  • 6 Cups Sugar
  • 1 teaspoon celery seed
  • 4 Cups Apple Cider Vinegar
  • 2 Tablespoons mixed pickling spices
  • 2 cups water
  • 1 teaspoon salt

Tie spices in bag. Let water come to a boil, then put in the cucumbers and boil 10 minutes. Put cucumbers in warm jars, add hot juice and seal immediately.


Open Jar Pickles

Wash 6 inch firm cucumbers and pack into a crock. Cover with salt brine enough to float an egg. Let stand for 3 weeks. Drain, scald and return to the washed scalded crock. Cover with apple cider vinegar and let stand for 10 days. Drain well and cut into pieces. For each 10 lbs of cucumbers add 9 lbs of sugar. Add 2 tablespoons of whole allspice, 2 tablespoons of cloves and a little cinnamon bark. Pour over cucumbers dry. Cover crock with a plate and let stand. No cooking or sealing is needed, ready to eat in 3 weeks.

Fresh Cucumbers

Mix 2 cups of apple cider vinegar, 4 cups of sugar and 2 tablespoons of salt. Heat and pour over 6 cups of sliced cucumber, 1 cup of sliced onion and 1 cup of sliced green pepper. Put in jars and refrigerate.


Sweet Dill Pickles

Pack tightly into jars 1 stalk of celery, dill, onion slices and cucumber slices. Mix:

  • 4 cups sugar
  • 2 cups water
  • 4 cups apple cider vinegar
  •  ½ cup salt

Boil and pour over cucumbers and seal immediately.


Sweet Pickles

Wash fresh cucumbers and cover with salt water, 2 cups of salt to 1 gallon of water. Let stand 5-7 days. Pour off salt water and cover with hot alum water, 2 tablespoons to 1 gallon of water. Let stand 24 hours then drain and cover with clear boiling water and let stand 24 hours. Slice or prick cucumbers and cover with hot syrup: 2 ½ quarts of apple cider vinegar, 2 teaspoons of allspice, 6 cups of sugar, 1 teaspoon of celery seed and 1 stick of cinnamon. Let stand for 3 days. Pour off and add 1 cup of sugar to 1 gallon of water and let stand for 3 days. Pour off and add 1 cup of sugar to 1 gallon of water and let stand for 3 days.

Pour off and add 1 cup of sugar to 1 gallon of water and let stand for 3 days and seal immediately.
Bread and Butter Pickles

  • 25 cucumbers, thinly sliced
  • 6 onions, thinly sliced
  • 2 green bell peppers, diced
  • 3 cloves garlic, chopped
  • 1/2 cup salt
  • 3 cups cider vinegar
  • 5 cups white sugar
  • 2 tablespoons mustard seed
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon whole cloves
  • 1 tablespoon ground turmeric


  1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  4. Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Sweet Pickles

    • 1 cup apple cider vinegar
    • 1/8 cup salt
    • 1 cup white sugar
    • 1/4 teaspoon ground turmeric
    • 1/2 teaspoon mustard seed
    • 2 pounds cucumbers
    • 2 sweet onions


    1. In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
    2. Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

Sweet Mustard Pickles

      • 3 3/4 quarts water
      • 1 cup salt
      • 1 large head cauliflower, chopped into bite size pieces
      • 6 1/2 pounds onions, diced
      • 2 cucumbers, diced
      • 1 2/3 quarts cider vinegar
      • 1 cup flour
      • 4 cups white sugar
      • 2 tablespoons mustard powder
      • 1 tablespoon curry powder
      • 1 tablespoon ground turmeric


      1. Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
      2. Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
      3. Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.


  1. Trey Boklund says:

    I’m happy! It’s pleasant to see someone very educated about what they do. Keep up the great work and I’ll return for more! Thanks!

  2. thehomegarden says:

    Thanks Trey


Leave a Comment