Canning Sweet Pickles
Discover the art of homemade canning with this irresistible Sweet Pickles recipe that’s bursting with vibrant flavors and an irresistible crunch. Perfectly crisp pickling cucumbers are soaked in a brine infused with aromatic mustard seeds, celery seeds, ground turmeric, and whole cloves for a balance of tangy, sweet, and slightly spiced notes. This step-by-step canning process, complete with a boiling water bath, ensures long-lasting freshness and unbeatable flavor, capturing the essence of summer in every jar. Whether you’re a seasoned canner or a beginner, these sweet pickles are an excellent way to preserve garden-fresh produce and elevate your sandwiches, charcuterie boards, or snacks. Make them a pantry staple, and savor their bold, homemade goodness all year round!
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Recipe Information
Ingredients
- 4 pounds Pickling cucumbers
- 0.5 cup Pickling salt
- 8 cups Cold water
- 4 cups White vinegar
- 6 cups Granulated sugar
- 2 tablespoons Mustard seeds
- 1 tablespoon Celery seeds
- 1 teaspoon Ground turmeric
- 6 pieces Whole cloves
- 6 1-pint jars Canning jars with lids
Instructions
Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds.
In a large ceramic or glass bowl, combine the sliced cucumbers, pickling salt, and cold water. Stir until the salt dissolves.
Cover the bowl with a clean kitchen towel and let the cucumbers soak for 2 hours at room temperature. This helps them stay crisp.
Drain and rinse the cucumbers well under cold water to remove excess salt. Set aside.
In a large stainless steel or enamel pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and whole cloves.
Bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved. Lower the heat and simmer for 10 minutes to infuse the brine with flavor.
Carefully pack the cucumbers into sterilized canning jars, leaving about 1/2-inch of headspace at the top of each jar.
Pour the hot brine over the cucumbers in the jars, ensuring they are fully covered. Leave 1/2-inch headspace.
Using a clean, damp cloth, wipe the rims of the jars to ensure a proper seal. Place the lids and screw bands on tightly, but not too tight.
Process the jars in a boiling water bath canner for 10 minutes. Start timing once the water returns to a full boil.
Carefully remove the jars from the canner and place them on a towel-lined surface. Let them cool completely at room temperature for 24 hours.
Check the seals by pressing on the center of each lid. If it does not pop back, the jar is properly sealed. Refrigerate any unsealed jars and use them within a month.
Store the sealed jars in a cool, dark place. Allow the pickles to cure for at least 3 weeks before opening to develop full flavor.
Nutrition Facts
Calories |
5167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45735 mg | 1988% | |
| Total Carbohydrate | 1279.9 g | 465% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 1232.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3761 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
