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.
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
- Use firm cucumbers to prevent mushy pickles
- The recipe calls for alum to keep pickles crisp, do not exceed amount listed
- A stone crock is traditionally used; food-safe plastic or glass also works
- For more pronounced flavor, add extra dill heads to the crock
- Adjust sweetness by increasing or decreasing white sugar in final syrup
- Keep slices uniform so they absorb brine evenly
- Ensure jars and lids are sterilized before packing pickles
- Allow pickles to rest at least 1 to 2 weeks in jars for best flavor
- For spiced notes, you may add cloves or cinnamon stick to syrup
Nutrition
Calories: 25kcalCarbohydrates: 6gProtein: 0.2gSodium: 180mgPotassium: 40mgFiber: 0.3gSugar: 5gVitamin A: 20IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
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