This classic sweet pickle recipe brings back flavors from a simpler time. Likely handwritten decades ago, it reflects traditional preservation techniques using vinegar, sugar, and spices. The recipe involves soaking the pickles overnight, then cooking them with a flavorful spiced vinegar mixture, perfect for keeping them crisp and tasty. Sweet pickles like these are ideal as a tangy side, in sandwiches, or on charcuterie boards, and they continue to be a staple in Southern kitchens.
Ingredients
- 1 tsp turmeric powder
- 1 qt vinegar
- 4 cups brown sugar
- 3 tsp ground ginger
- 1 tbsp celery seeds
- 3 lbs Cucumbers
- Salt water (for soaking)
Instructions
Step 1: Soak the Pickles
- Slice or leave pickles whole depending on preference
- Soak in salt water overnight
Step 2: Prepare the Vinegar Mixture
- Combine vinegar, turmeric, brown sugar, celery seed, and ginger in a saucepan
- Heat until the mixture is hot but not boiling
Step 3: Drain and Cook Pickles
- Drain pickles from salt water
- Place pickles into the hot vinegar mixture
- Let come to a boil
Step 4: Can the Pickles
- Pack pickles into sterilized jars while hot
- Seal jars immediately and let cool
Tips
- Add sliced onions for extra flavor.
- Use apple cider vinegar for a mellower, fruitier taste.
- Add mustard seed or celery seed for more depth.
- Reduce sugar for a less sweet pickle.
- Add chili flakes for heat.
- Use small cucumbers for crispier results.
- Add turmeric last to avoid staining surfaces.
- Let jars sit 1–2 weeks for full flavor development.
- Try adding whole cloves or allspice for a warm spice version.
Nutrition
Calories: 95kcalCarbohydrates: 24gProtein: 0.2gSodium: 520mgPotassium: 35mgFiber: 0.5gSugar: 23gVitamin A: 90IUVitamin C: 1mgCalcium: 20mgIron: 0.3mg
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