Pantry Sweet Pickles
Pantry sweet pickles are crisp, tangy, and sweet cucumbers preserved in a flavorful brine and sugar syrup. Perfect as a snack or condiment, they add a delightful crunch and zest to sandwiches, salads, or cheese platters, making a delicious homemade treat for pickle lovers and those seeking a tangy twist.
Ingredients
Instructions
- Wash the cucumbers.
- Make a strong saltwater solution enough to float an egg, about 1 cup salt per gallon of water.
- Place cucumbers in a large crock or granite pan and cover with the saltwater solution.
- Put a large plate over the cucumbers and keep well covered for 14 days, stirring several times during this period.
- Remove cucumbers from the brine, wash and slice them.
- Cover the sliced cucumbers with alum water (1 box alum and enough water to cover) overnight.
- Take out the cucumbers, rinse them, then soak for 6 hours in apple cider vinegar.
- Drain the cucumbers.
- Layer the cucumbers and sugar in a container until all are used; the sugar will make the syrup.
- Prepare the syrup with the sugar and vinegar, then combine with the cucumbers.
Tips & Substitutions
Ensure you use a strong saltwater solution to properly brine the cucumbers; this enhances their crunch. If you prefer less sweetness, consider reducing the sugar by a cup or two. Also, you can substitute apple cider vinegar with white vinegar for a sharper taste, but it may alter the overall flavor profile. Double-check that your cucumbers are fresh and firm for the best results.
Serving Suggestions
Serve these sweet pickles as a tangy side with sandwiches or burgers, especially with rich dishes like fried chicken. They also pair wonderfully with cheeses, making them an excellent addition to a charcuterie board. For a delightful twist, try them alongside a Summer Corn Salad for a refreshing meal.
Storage & Reheating
Store the sweet pickles in a sealed jar in the refrigerator. They can last for several months when properly sealed. If you notice any signs of spoilage, such as off smells or mold, discard them immediately. There's no need to reheat; they are best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pantry Sweet Pickles contains roughly 575 calories, with 10g protein, 123g carbohydrates, and 1g fat. It is an excellent source of vitamin C (202% of the Daily Value), dietary fiber (79% of the Daily Value), and potassium (34% of the Daily Value), and a good source of calcium. It also contributes 22g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use smaller cucumbers for this recipe?
Yes, smaller cucumbers can be used, but ensure they are firm and fresh. The pickling process may result in a slightly different texture, but the flavor will still be delicious. Just adjust the soaking time if needed based on their size.
How long do these pickles need to sit before they're ready to eat?
After preparing the pickles, they should be left to sit in the syrup for at least 24 hours before trying them. This allows the flavors to meld together and enhances their overall taste. For the best results, a few days in the refrigerator will further improve their flavor.
Is it necessary to use alum in this recipe?
Alum is traditionally used to maintain the crispness of the cucumbers during the pickling process. If you prefer to avoid it, you can skip it, but the pickles may not be as crunchy. Alternatively, consider using a fresh, firm cucumber variety to help retain some texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).