The Easiest Way to Make Sweet, Crunchy Pickles
How to Make Sweet, Crunchy Pickles
Not only is this one of the best tasting recipes for sweet, crunchy pickles, it is probably the easiest method you'll ever find. Anyone can do it by using the secret shortcut and no one will know the difference. You will be amazed at the ingredients and how simple it is to make these at home. You may never buy sweet pickles again!
In this recipe, you do not need to:
- Slice up pounds of cucumbers
- Cook in smelly vinegar
- Buy lots of spices
- Wait for 2 weeks or longer for the pickling process
These pickles don’t involve a lot of slicing, vinegar fumes, or waiting for weeks. It only takes about 30 minutes to put the three ingredients together, plus one day of setting on your kitchen counter. For the best taste and optimum crispness, the pickles will also need to set in your refrigerator for at least two days...and, that is the hardest part! You will want to eat them right away! You could, but they will taste even better if you wait, so try to hold out.
I first tasted these pickles a few years ago, when I ate lunch at my aunt's house. I thought they were so good, I asked her for the recipe. Well, when she told me, I almost didn't believe her. When you read the recipe below you'll think, there's no way! But, yes, it really is true! If you don't believe me, make them yourself and you will see how easy it is and how sweet and crunchy the pickles taste!
The Secret Shortcut
OK, I know this will be a shocker, (I didn't believe it myself) but to make these sweet pickles, you use dill pickles! Yes, you actually use a jar of whole Kosher Dills. Find out how to make dill into sweet by reading the complete recipe and directions shown below.
How Do They Taste?
In my opinion, these taste just like homemade sweet pickles. They are very sweet and very crisp. If you have ever made sweet pickles using pickling lime, these are similar to those because of the crispness. The best part is they're so easy to make and still taste wonderful. The worst part is the wait. You can go ahead and eat them before 2 days, but they are even better if you wait.
What About the Dill Flavor?
It's amazing, but personally, I do not detect any hint of the dill flavor. My husband, who doesn't like dill and can detect it anywhere, said he could taste it. So, if you do not like dill at all, this recipe might not be best for you.
This recipe only needs three ingredients:
- Whole Kosher dill pickles (46 oz jar)
- Sugar (3 cups) (or splenda)
- White vinegar (1/3 cup)
Now you're ready to get started!
1. Drain and Slice
Drain the liquid from the jar of dill pickles and discard. (Save the jar to put the pickles back into.) Slice each pickle into fairly thick slices as you see here. You can use a sharp knife or a crinkle cutter if you want ridges.
2. Layer Pickle Slices and Sugar
Layer the dill pickle slices and the 3 cups of sugar in a large glass jar. I use the original dill pickle jar, but you can use a different large glass container if you prefer.
I usually start with a layer of pickles and then about 1/2 cup sugar. Keep going, alternating slices and sugar until all is used. You can gauge how many pickles versus how much sugar per layer after you've done a couple of layers. It doesn't have to be exact. I like to finish with the sugar.
3. Add Vinegar
Pour 1/3 cup of white vinegar over the pickles and sugar. I know it doesn't sound like much, but it's all you'll need. All of the sugar will not be dissolved.
Put the lid on the jar, tilt to the side, and gently rotate the jar until the sugar gets moistened.
4. Set Jar on Counter Until Sugar Dissolves
Set the jar of combined pickles, sugar, and vinegar on your counter and wait until all of the sugar dissolves. You can help this along by occasionally turning the jar gently and getting the liquid distributed throughout the jar. This will take about a day or overnight.
Note: It’s important that all of the sugar dissolves before placing in fridge because once it gets cold, the sugar will not dissolve.
5. Set Jar in Fridge for Two Days
After the sugar dissolves, set the jar in the fridge for 2 days. This will improve the flavor and makes the pickles sweet, crunchy, and cold! You wouldn't think there would be this much liquid from only the sugar and 1/3 cup vinegar, but trust me, it happens. The pickles will look slightly shriveled. Don’t worry, this is normal.
6. Now They're Ready to Eat and Enjoy!
If you have been able to resist your pickles while setting in the fridge for 2 days, now you can go ahead and eat them! Be prepared. They are the best tasting, crunchiest, pickles you've ever eaten!
Easy Sweet Pickle Recipe
My aunt got this recipe from a friend and has shared it with family members. I make them often and my family loves them. You don't have to wait for summer gardens. If it’s the middle of winter, and you have a hankering for homemade pickles, then this is the perfect recipe for you! Or, maybe you’re having a party and want to impress your guest. They will think you’ve outdone yourself!
- 46 ounce jar Whole Kosher Dill Pickles (Mt. Olive is best)
- 3 cups white granulated sugar, Use Splenda if you can't have sugar.
- 1/3 cup white vinegar
Can't Eat Sugar?
This recipe works just as well using Splenda to replace the sugar.
- Drain juice and slice each whole pickle into thick slices. Thick slices work better because they will shrink in the process. Use a crinkle cutter if you want ridges.
- Layer pickle slices and sugar in a jar, alternating until both are all used. (I use the original pickle jar.)
- Pour the vinegar over top of pickles and sugar, put top on jar. Gently, turn jar to sides and upside down to wet the sugar.
- Let jar set on counter for about a day or until the sugar has completely dissolved and pickles are covered with the juice. During this time, occasionally turn jar upside down and to the sides to help dissolve the sugar on bottom. Sugar will continue to go to bottom of jar until it's all dissolved.
- After sugar is completely dissolved, put the jar in refrigerator for at least 2 days. You can transfer pickles and juice to smaller jars if you wish.
- Now, you can eat and enjoy these sweet, crunchy pickles!
Rate This Recipe
Want a Larger Batch?
You can also use the gallon jar of the kosher dills, and add 8 cups of sugar and 1 cup of vinegar.
Video: Old Fashioned Crispy Lime Pickles
I mentioned at the beginning of this article that the taste of these pickles reminded me of old fashioned lime pickles. By that I meant, cucumbers that have been soaked in a lime bath before pickling. The lime makes the cucumbers very crisp, so that any recipe you use for them will produce crunchy pickles. You can use the process before making sweet, sour, or dill pickles. If you're interested in that process, you can view the following video. It will also show you what you're missing out on by using the handy shortcut in this article!
Video: How to Make Sweet Pickles
If you want to make honest to goodness homemade sweet pickles, this video is one of the easier methods.
Video: How to Easily Make Bread & Butter Pickles
If you prefer the real thing and don't mind a little work, the video below is about how to make Bread & Butter pickles. It looks pretty simple, and he has a handy dandy tip for you.
This article is about a simple and easy recipe for sweet, crunchy pickles, with complete instructions and photos (including a secret shortcut). I often serve these pickles at our family lunches and parties. Everyone loves them and can't get enough. These are perfect for taking to church or social events. Everyone will think you worked hard over these pickles, when in truth, it was no problem at all. I hope you'll try this recipe and let me know what you think.
Questions & Answers
Must the easy sweet pickles be kept refrigerated after they are transferred to smaller jars?
Yes, you should keep the pickles refrigerated.
© 2014 Faye Rutledge