State University Extension
Preserving Food Safely - 01600134
QUICK SWEET PICKLES
May be canned as either strips or slices.
8 lbs of 3- to 4-inch pickling cucumbers
1/3 cup canning or pickling salt
4-1/2 cups sugar
3-1/2 cups vinegar (5%)
2 tsp celery seed
1 tbsp whole allspice
2 tbsp mustard seed
1 cup pickling lime (optional - for use in variation
below for making firmer pickles)
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 n bowl and
sprinkle with 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 pack -- Add cucumbers and heat slowly until vinegar
solution returns to boil. Stir occasionally to make sure
mixture heats evenly. Fill sterile jars, leaving 1/2-
Raw pack -- Fill jars, leaving 1/2-inch headspace. Add
hot pickling syrup, leaving 1/2-inch headspace. Adjust
lids and process as below or use the low temperature
pasteurization treatment described on page 5.
Variation for firmer pickles. Wash cucumbers. Cut 1/6-
inch off blossom end and discard, but leave 1/4-inch of
stem attached. Slice of strip cucumbers. Mix 1 cup
pickling lime and 1/2 cup salt to 1 gallon water in a 2-
to 3-gallon crock or enamelware 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.
Recommended process time for QUICK SWEET PICKLES
in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints or 5 min 10 15
Raw Pints 10 min 15 20
Quarts 15 20 25
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 cucumbers.