This is the absolute best sweet pickle recipe that I have ever made or eaten!
When tasting this recipe some people guess that they are bread and butter pickles. That is because they are a sweet pickle.
However, in reality, a sweet pickle recipe is a recipe that calls for just a few basic ingredients. These include water, vinegar, sugar and just a few spices.
Bread and butter pickles, although a version of a sweet pickle recipe, typically tend to be sweeter and have a thicker brine. See: Our Overnight Bread and Butter Pickle Recipe
I have taken jars of these pickles to family and friends and they are always begging me to make more. I don’t mind at all because they can be made in less than 15 minutes!
Of course, you have to be patient and wait to eat them for at least 2 hours. This is because the flavors of the brine and spices need to have time to penetrate the cucumbers for maximum flavor.
And they are even better if you wait at least 2 days before eating them. But who can wait that long??
There are a couple of things to keep in mind before you decide to make this sweet pickle recipe, or any pickle for that matter.
Be sure to choose the right cucumbers. Not all cucumbers make great pickles. You definitely want to pick or purchase pickling cucumbers.
There are several different cucumber varieties that are ideal for making pickles. See: National Pickling Cucumbers
Also, the cucumbers should be picked when they are about an inch in diameter and 4-5 inches in length. The smaller the better!
And for best results, be sure to make the pickles the day that you pick the cucumbers. Fresh picked cucumbers result in crisp pickles!
If you have a ton of extra cucumbers, you can preserve the pickles by water bath canning them.
Follow the basic instructions of water bath canning and process for 10 minutes (adjust for altitude as necessary).
Check out our other pickle/relish recipes here: OWG Pickle/Relish Recipes
The Best Sweet Pickle Recipe
INGREDIENTS:
2 cups sliced cucumbers, approximately 1/4-inch thick
1/2 cup sweet onion, thinly sliced
1 cup apple cider vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon non-iodized salt
INSTRUCTIONS:
1. In a heat safe, medium bowl add sliced cucumbers and onions. Set aside.
2. In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes.
3. Pour hot liquid over the cucumbers and onions. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).
4. Refrigerate at least 2 hours before serving.
Store in an air-tight container in the refrigerator up to 2 months.
Enjoy!
Mary and Jim
To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up below for our free email list. You can also follow us on Facebook, Twitter, Pinterest, or Instagram. This article may contain affiliate links.
Ingredients
- 2 cups sliced cucumbers approximately 1/4-inch thick
- 1/2 cup sweet onion thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup white sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 teaspoon non-iodized salt
Instructions
- In a heat safe, medium bowl add sliced cucumbers and onions. Set aside.
- In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes.
- Pour hot liquid over the cucumbers and onions. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).
- Refrigerate at least 2 hours before serving.
Recipe Notes
Store in an air-tight container in the refrigerator up to 2 months.
Recipe courtesy of Old World Garden Farms