Preparing and Canning Pickled Vegetables
Quick Sweet Pickles
May be canned as either strips or slices.
- 8 lbs of 3- to 4-inch pickling cucumbers
- 1/3 cup canning or pickling salt
- 4-1/2 cups sugar
- 3-1/2 cups vinegar (5 percent)
- 2 tsp celery seed
- 1 tbsp whole allspice
- 2 tbsp mustard seed
- 1 cup pickling lime (optional- for use in variation below for making firmer pickles)
Yield: About 7 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch
of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup
salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed.
Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling.
Hot pack--Add cucumbers and heat slowly until vinegar solution returns to boil. Stir
occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace. For more
information see "Sterilization of Empty Jars".
Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in Table 1 or use the low
temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment,".
Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard,
but leave 1/4-inch of stem attached. Slice or strip cucumbers. Mix 1 cup pickling lime and
1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamel-ware container. Caution: Avoid
inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or strips
in lime water solution for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse and
resoak 1 hour in fresh cold water. Repeat the rinsing and resoaking two more times. Handle
carefully because slices or strips will be brittle. Drain well.
Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal
Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers.
|Table 1. Recommended
process time for Quick Sweet Pickles in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Pints or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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