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.
Nutrition & Diet Analysis (per serving)
31
kcal
2% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).