Sweet and Crunchy Bliss: Homemade Sweet Pickles

Here’s a delightful recipe for homemade sweet pickles. These tangy and crunchy treats are the perfect balance of sweetness and pickle goodness. Whether enjoyed straight from the jar or added to your favorite sandwich, these sweet pickles are sure to satisfy your pickle cravings. Let’s dive into the recipe and get those jars ready!


  • 4-5 pounds pickling cucumbers (about 4-5 inches in length)
  • 2 cups white vinegar
  • 2 cups granulated sugar
  • 1 cup water
  • 2 tablespoons pickling salt or 3 tablespoons kosher salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice berries
  • 2 cinnamon sticks


  1. Prepare the cucumbers: Start by thoroughly washing the pickling cucumbers under cool water. Trim off the ends and slice the cucumbers into your desired shapes, such as spears, chips, or slices.
  2. Create the sweet brine: In a large saucepan, combine the white vinegar, granulated sugar, water, salt, mustard seeds, cloves, allspice berries, and cinnamon sticks. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt have dissolved completely.
  3. Pack the jars: Carefully pack the sliced cucumbers into sterilized glass jars, leaving about 1/2 inch of headspace at the top. Ensure the cucumbers are tightly packed but without damaging them.
  4. Pour the brine: Slowly pour the hot sweet brine over the cucumbers in the jars, making sure to cover them completely while leaving that 1/2 inch of headspace. Use a clean utensil to gently remove any air bubbles trapped inside.
  5. Seal the jars: Wipe the rims of the jars with a clean, damp cloth to ensure they are free from any spills or residue. Place the lids on the jars and tighten them securely.
  6. Process the jars (optional): If you prefer shelf-stable pickles, you can process the jars in a water bath canner following proper canning guidelines. Otherwise, proceed to step 7 for refrigerator pickles.
  7. Cool and store: Allow the sweet pickles to cool at room temperature. Once cooled, store the jars in the refrigerator for at least 48 hours to allow the flavors to develop. The longer they sit, the better the flavor!
  8. Enjoy: After the resting period, your homemade sweet pickles are ready to be savored. Serve them as a delightful snack or add them to sandwiches, salads, and charcuterie boards for a burst of sweet and crunchy goodness.

* Properly stored, these sweet pickles can last in the refrigerator for several weeks.

Congratulations on creating your own batch of mouthwatering sweet pickles! These crunchy and sweet delights are a fantastic addition to your pickle repertoire. Feel free to experiment with the spices and flavors to customize your brine according to your taste preferences. Enjoy the satisfaction of homemade pickles and share them with friends and family. Happy pickling!

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