Handwritten recipe for Sweet Slice Pickle Dessert
by: salvagedrecipes

Sweet Sliced Pickles

Sweet Slice Pickle Dessert
Sweet Sliced Pickles are a beloved classic in American home canning traditions. This recipe beautifully balances the tang of vinegar and dill with a touch of sugar for a mellow sweetness. Often prepared in late summer when cucumbers are abundant, these pickles become a staple on the pantry shelf, served alongside sandwiches, barbecue, or as part of a relish tray. The handwritten recipe reflects an early-20th-century approach to pickling, combining natural preservation methods with a homemade syrup for flavor depth. The gentle brine-and-resting method develops crispness and ensures the pickles stay tender but flavorful over time.
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Prep Time 1 hour
Cook Time 30 minutes
Resting and Soaking 4 days
Total Time 4 days 1 hour 30 minutes
Course relish, Snack
Cuisine American
Servings 30
Calories 25 kcal

Ingredients
  

  • 100 dill pickles (medium-sized cucumbers)
  • 8 qts water
  • 2 qts white vinegar
  • ½ lb salt (about 1 cup)
  • 1 tsp powdered alum
  • fresh dill (to taste, several sprigs per jar)
  • 1 cup juice from peaches (about 1 cup, optional for syrup)
  • 1 cup white vinegar (for syrup)
  • ¾ cup sugar (adjust for desired sweetness)

Instructions
 

Step 1: Prepare the Pickles

  • Wash and trim cucumbers. Place them in a large crock with plenty of fresh dill.

Step 2: Make the Brine

  • In a pot, combine 8 quarts water, 2 quarts white vinegar, ½ lb salt, and 1 tsp powdered alum. Bring to a boil.

Step 3: Pour Over Pickles

  • Pour the hot brine over the pickles in the crock, covering completely. Let sit for 3–4 days.

Step 4: Slice and Jar

  • After soaking, remove the pickles, slice them into thin rounds, and pack into clean jars.

Step 5: Make the Syrup

  • Mix peach juice, 1 cup vinegar, and sugar. Bring to a gentle boil to create a syrup.

Step 6: Finish the Pickles

  • Pour the hot syrup over the sliced pickles in jars, seal immediately, and let cool. Store in a cool, dark place.

Tips

  • Substitute apple cider vinegar for a fruitier tang.
  • Add mustard seeds or cloves for a spiced variation.
  • For a lower-sodium version, reduce salt by one-third.
  • If peaches aren’t available, use apple juice in the syrup.
  • Refrigerate after opening for best flavor.

Nutrition

Calories: 25kcalCarbohydrates: 6gProtein: 0.2gSodium: 180mgPotassium: 40mgFiber: 0.3gSugar: 5gVitamin A: 20IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
Keyword canning, dill, heirloom recipe, homestead cooking, pickles, preserved foods, sweet, vintage
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