Crisp Sweet Pickle Recipe was first seen on Grumpy’s Honeybunch as Nanny’s 7 Day Sweet Pickles where I am an author.
This recipe for Crisp Sweet Pickles are a crunchy dark green pickle with a sweet and tangy vinegar bite. While it does take a full 7 days to make these pickles, it involves very little work. And, are super simple to make!
These 7-day pickles are a perfect addition to your relish tray, no matter what time of year it is. They go great next to a serving of Fried Cod Fish Sticks or just as a snack on their own!
Crisp Sweet Pickle Making – A family tradition
My family has always processed their fruits and vegetables from their gardens. I remember my mom making my Aunt Bonnie’s Dill Pickle Recipe and how lovely the house smelled with all the vinegar, dill, and garlic in the air.
Mom didn’t make the Crisp Sweet Pickle recipe as my dad didn’t care for sweet pickles. But, my Grandmother would make them, and I’m happy she did! I remember being at Nanny’s house when she had her pickles in process in a ceramic crock. The pickling process was always very interesting to me!
Pickle Making FAQ’s
The best cucumber is one grown specifically for pickling. The seed packet will indicate they are specifically for pickling. I like the Burpee Pick-a-Bushel brand.
The biggest difference between these two sweet pickle recipes is the method used to pickle them. Crisp Sweet Pickles are not cooked on the stove top, whereas Bread and Butter Pickles are brought to a simmer then sealed, without the 7 day fermentation process.
Soaking your cucumbers in water helps to ensure their freshness and helps to improve their texture and flavor.
There is no need to refrigerate them once they have been jarred. You can place a jar in the refrigerator to make them cold before consumption and once opened I always store the jar in the refrigerator until that jar is emptied.
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How to make crisp sweet pickles
To start, wash the cucumbers, removing any dirt and debris they may have once removed from the garden. Once washed, you can trim and slice the cucumbers.
(Please refer to the recipe card for complete instructions)
You will need a gallon sized, food safe jar for fermenting the pickles. Place the cucumber slices in the jar and cover in boiling water. Next, they will sit undisturbed for 24 hours.
On the second day, drain the water on the cucumbers and cover them with fresh boiling water. Next, on the third day, add the powdered alum to the cucumbers before adding the boiling water.
On the fourth day, drain the pickles and add the spice packet to the jar. Next, bring the cider vinegar and pour it over the cucumbers. After they are covered with vinegar, they will sit undisturbed until the seventh day!
On the last day, the pickles are drained and pickling spices are removed. And, pickling vinegar is reserved to cover the pickles for storage.
Next, the the pickles are transferred to a large mixing bowl and the sugar is mixed in. The sugar and pickle mixture will sit undisturbed for 2 hours.
Lastly, add the pickles to the sterilized jars and cover them with hot syrup, and covering them to seal.
Tips for Crisp Sweet Pickle Recipe
- Be sure the cucumbers you use to make pickles are freshly picked and avoid using supermarket produce. Many times cucumbers bought in the supermarket have had a wax coating put on them.
- Remove the flower end of the cucumber. That part of the cucumber contains an enzyme that can cause your pickles to soften.
- Always use pickling salt for making pickles. Pickling Salt does not have the anti-caking ingredient table salt has in it. And, it has fine granules that make it break down and dissolve easier.
- For safety sake, do not skip the sterilization of jars!
Sweet and tangy homemade pickles made in a crock over a 7 day time frame.
- Day 1: Clean cucumbers and soak in ice cold water bath for 30 minutes. Drain cucumbers, trim ends, then cut into thick chunks. Pack cucumbers in a gallon sized food safe jar. Cover with boiling water. Let sit 24 hours.
- Day 2: Drain water from cucumber slices. Add salt. Pour boiling water over top of cucumbers and salt. Cover and let sit 24 hours.
- Day 3: Drain cucumbers. Add alum. Pour boiling water over cucumbers to cover. Cover and let sit 24 hours.
- Day 4: Drain cucumbers. Place pickling spice in cheesecloth tied with string to form purse. Place in jar with cucumbers. Bring cider vinegar to a boil. Pour over cucumbers.
- Day 5: Do nothing.
- Day 6: Do nothing.
- Day 7: Drain cucumbers reserving juice. Remove cheesecloth with pickling spices and discard. Place cucumbers in large mixing bowl. Pour sugar over top of cucumbers and toss to coat. Let sit at least 2 hours.
- Heat reserved cucumber juice until scalding. Pack pickles into hot sterilized jars. Pour hot cucumber juice over top of pickles. Cover and seal.