Crisp Sweet Pickles

Old fashioned sweet pickles - crisp and crunchy

September 12, 2022


For step one:

7 lbs pickling cucumbers sliced

1 cup Mrs. Wages Pickling Lime

2 gallons water

For Brine:

8 cups distilled white vinegar, 5 % acidity

8 cups sugar

1 tablespoon salt

2 teaspoons pickling spices

1 teaspoon celery seed or mustard seed

small amount of green food coloring (optional)



Mix lime and water

Add cucumbers to mixture in crock, enamel, or stainless steel container. DO NOT USE ALUMINUM POTS OR UTINSELS!

Gently stir occasionally to prevent lime from settling to the bottom

Soak for a minimum of 12 hours or overnight.


Rinse cucumbers in wter several times until water is clear, being careful not to break the cucumber slices as they are very crisp.

Soak in cold water for three hours. Ice maybe used but not necessary

Mix brine in large stainless steel cooking pot and bring to a low boil.

Cook until sugar is completely dissolved.


When brine is cool, add cucumbers and allow to sit overnight.


In the morning, slowly heat brine and pickle mixture on low.

Allow mixture to cook for 35 minutes.

Slide pickles into sterilized jars and cover with syrup leaving 1/2 inch head space.

Use knife to release any trapped air bubbles

Wipe top with clean, wet cloth to clean.

Top with lid and ring

Process jars in boiling water bath for 10 minutes (pints} 15 minutes (quarts)

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