Two Week Sweet Pickles
Transform your summer cucumber harvest into irresistibly crisp and flavorful **Two Week Sweet Pickles** with this easy, old-fashioned recipe! These pickles are brined in a perfectly balanced sweet and tangy mixture of white vinegar, granulated sugar, and aromatic spices like ground turmeric, cloves, celery seed, and mustard seed. The two-week resting period allows the cucumbers to soak up all the goodness, resulting in a vibrant crunch with every bite. Whether you slice them into spears, rounds, or leave them whole, these homemade pickles are a delightful addition to sandwiches, burgers, or charcuterie boards. With simple ingredients and clear step-by-step instructions, this recipe is perfect for beginner preservers and pickle enthusiasts alike. Don't let those fresh cucumbers go to waste—try this small-batch canning recipe for a sweet snack you'll savor for months!
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Recipe Information
Ingredients
- 4 pounds Pickling cucumbers
- 1 cup Canning salt
- 2 quarts White vinegar
- 6 cups Granulated sugar
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cloves
- 1 teaspoon Celery seed
- 2 tablespoons Mustard seed
Instructions
Wash the cucumbers thoroughly to remove any dirt or residue. Cut off the ends and slice the cucumbers into 1/4-inch thick rounds, spears, or leave them whole if small.
In a large bowl, combine the cucumbers and canning salt. Cover them with water and let them soak overnight, or at least 12 hours, in the refrigerator.
The next day, drain the cucumbers and rinse them well under cold water to remove excess salt. Drain thoroughly and set aside.
In a large pot, combine the white vinegar, granulated sugar, ground turmeric, ground cloves, celery seed, and mustard seed. Bring this mixture to a boil, stirring to dissolve the sugar completely.
Remove the pot from heat and let the brine cool to room temperature.
In sterilized jars, pack the cucumbers tightly, leaving about 1/2 inch of headspace at the top of each jar.
Pour the cooled brine over the cucumbers, covering them completely. Make sure the spices are evenly distributed among the jars.
Seal the jars with sterilized lids and store them in the refrigerator or a cool, dark place.
Every few days for the next two weeks, gently shake the jars to ensure the brine and spices are evenly distributed.
After two weeks, your sweet pickles will be ready to enjoy! Store any remaining jars in the refrigerator for up to 3 months.
Nutrition Facts
Calories |
5458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91842 mg | 3993% | |
| Total Carbohydrate | 1275.0 g | 464% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 1232.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4949 mg | 105% | |
*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.
