Why You’ll Love this Old Fashioned Sweet Cucumber Pickle Recipe
If you’re looking for a delightful way to preserve the freshness of cucumbers, you’ll love this Old Fashioned Sweet Cucumber Pickle recipe.
I can’t emphasize enough how satisfying it’s to see those vibrant cucumbers transformed into crunchy, sweet bites. The sweet syrup, combined with just the right spices, gives them a flavor that dances on the palate.
Plus, the crispy texture is simply irresistible! I’ve enjoyed these pickles at family gatherings and barbecues, and they’ve always been a hit.
What’s more, making them is a fun, rewarding process. You’ll find that this recipe not only preserves cucumbers but also creates cherished memories in the kitchen.
Trust me, once you try them, you’ll be hooked!
Ingredients of Old Fashioned Sweet Cucumber Pickle
When it comes to making Old Fashioned Sweet Cucumber Pickles, the ingredients are just as important as the love you pour into the process. Each ingredient plays its part in creating that perfect blend of sweetness and crunch that makes these pickles such a cherished recipe.
Whether you’re aiming for a nostalgic taste from your childhood or trying to impress your friends at the next barbecue, gathering the right ingredients is your first step. So, roll up your sleeves, and let’s plunge into the list.
Ingredients:
- 8 quarts pickling cucumbers
- 2 cups pickling salt
- 1 gallon water (for brining)
- 1 gallon hot water (for alum solution)
- 2 tablespoons alum (optional for crispness)
- 12 cups sugar
- 6 cups vinegar
- 3 tablespoons pickling spices
- Green food coloring (a couple of drops)
- Yellow food coloring (several drops)
- 1 cinnamon stick
- Whole cloves (a few)
Now, let’s talk about some considerations regarding these ingredients. The cucumbers are the star of the show, so selecting the freshest ones is key. Look for firm, unblemished cucumbers that are about 1 1/2 inches in diameter for the best crunch.
The pickling salt is essential for that signature brine, but don’t confuse it with table salt; they aren’t interchangeable. And while alum might sound like a chemistry experiment, it can help keep your pickles crisp, though it’s not a must-have. If you’re unsure about using it, you can always try making a small batch without it to see if you notice a difference.
Finally, the colorings are optional but can really brighten up your pickles, making them more visually appealing—because who doesn’t love a pretty jar of pickles sitting in the pantry?
How to Make Old Fashioned Sweet Cucumber Pickle
Making Old Fashioned Sweet Cucumber Pickles is quite the adventure, and trust me, it’s worth every minute. To kick things off, gather your star ingredient: 8 quarts of pickling cucumbers. Make sure they’re fresh and firm—after all, nobody wants a soggy pickle.
Start by preparing your brine with 2 cups of pickling salt and 1 gallon of water. Heat it up until the salt dissolves, and while it’s cooling, wash those cucumbers thoroughly. If they’re on the smaller side, slice them into 3/8 to 1/2-inch slices. For the larger ones, just halve or quarter them, scooping out the seeds as needed.
Once prepped, toss those cucumbers into a non-metal container (plastic works fine) and pour that brine over them. Don’t forget to submerge them with a plate and some weight—think of it as a cucumber spa day. Cover it with a cloth and let them lounge for a week.
Fast forward to Day 8, and it’s time for some cucumber TLC. Drain the brine (don’t panic if they look a little rough; it’s all part of the process), give them a rinse, and cover them in hot water to soak overnight.
The next day, you’ll want to prepare an alum solution with 1 gallon of hot water and 2 tablespoons of alum. Pour that over your cucumbers and let them hang out for another day.
Now, here comes the sweet part. On Day 10, drain the cucumbers again and whip up a syrup with 12 cups of sugar and 6 cups of vinegar in a large pot. Toss in 3 tablespoons of pickling spices wrapped in cheesecloth, and add a couple drops of green and several of yellow food coloring to brighten things up.
Bring it to a boil, let it simmer for 10 minutes, and then pour it over the cucumbers. For the next three days, drain and reheat the syrup, pouring it back over the pickles each day. This is where the magic happens—watch those cucumbers transform into vibrant, tangy treats.
Finally, on Day 14, it’s canning time. Pack your pickles into sterilized jars, slipping in a cinnamon stick and a few whole cloves in each. Heat the brine again (discard the spice bag), pour it over the pickles, leaving a bit of headspace, and seal them with two-piece lids.
Now, some folks might say you need to process them in a water bath for 10 minutes, but I usually skip that step. If a jar doesn’t seal, I just pop it in the fridge and use it first.
Store your lovely jars in a cool, dark place, and let them sit for a while. Trust me, the wait will be worth it when you finally crack open a jar and taste that sweet crunch. Happy pickling!
Old Fashioned Sweet Cucumber Pickle Substitutions & Variations
While crafting Old Fashioned Sweet Cucumber Pickles, I love exploring substitutions and variations to suit different tastes.
For instance, if you’re looking for a lower-sugar option, I often swap a portion of the sugar for honey or agave syrup. You can also experiment with different vinegars; apple cider vinegar adds a fruity twist, while rice vinegar offers a milder flavor.
If you’re not keen on alum, feel free to skip it; your pickles might be slightly less crisp, but they’ll still be delicious.
For a spicier kick, I recommend adding a few red pepper flakes or whole mustard seeds. Each variation brings a unique taste, so don’t hesitate to make it your own!
What to Serve with Old Fashioned Sweet Cucumber Pickle
Old Fashioned Sweet Cucumber Pickles aren’t just a treat on their own; they make a fantastic accompaniment to a variety of dishes.
I love serving them alongside grilled meats, like barbecued chicken or ribs; the sweetness and crunch complement the smoky flavors beautifully.
They’re also perfect with sandwiches—try them on a classic ham and cheese or even a turkey club.
If you’re hosting a gathering, these pickles are a hit on charcuterie boards, adding a pop of color and tanginess that balances rich cheeses and cured meats.
And let’s not forget about burgers! A slice of these pickles can elevate your burger game markedly, adding that extra layer of flavor.
Trust me, you won’t regret it!
Additional Tips & Notes
To guarantee your Old Fashioned Sweet Cucumber Pickles turn out perfectly, there are a few key tips to keep in mind.
First, always use fresh, firm cucumbers for the best texture. I recommend adjusting the brine quantities based on what you have; it’s better to have extra than not enough!
When using alum, remember it’s optional, but it really does enhance the crispness. Also, make sure your containers are non-metal to prevent reactions.
As for the coloring, add food coloring gradually to avoid overdoing it.
Finally, don’t rush the syrup process—allow those flavors to meld over the days. If a jar doesn’t seal, just refrigerate it and use it first.
Enjoy the crispness!