Do NOT let the pickle-making process intimidate you! These Quick Sweet Pickles are easier to make than you could ever imagine. This sweet pickle recipe comes together quickly and you will not even believe how delicious they are in the end! No canning equipment required.
Have you ever watched the caterpillar to butterfly transformation? Of course I have always known how it works, but until recently had never actually watched the process unfold before my eyes. It is a MIRACLE! There is no other way to describe it!
We currently have one chrysalis that is 1.5 weeks old and one that is 2 hours old. We have a caterpillar who is a day or so away from starting his transformation and also a teeny egg that is about to hatch.
While not exactly on the same miraculous level, I am always amazed at how cucumbers so deliciously turn into pickles. The mother of a friend of ours graciously gave me a huge bag of cucumbers from her August harvest (thanks, Luke’s mom!) and I was over the moon!
I spent that afternoon making a HUGE batch of these delicious little pickles. I could not have been more pleased. This task may seem daunting, but it is easy peasy. I promise! If a recipe is complicated, I don’t do it.
How To Make Quick Sweet Pickles
Change up your pickled routine and instead of dill pickles, try these pickled cucumbers. They are a delicious snack and a great way to use your garden’s bounty!
STEP 1
In a large bowl, combine the sliced cucumber and onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two prepared 1-quart canning jars.
STEP 2
In a medium saucepan, combine the sugar, apple cider vinegar, white vinegar, pickling spices (or your combination of celery seeds and mustard seeds) and kosher salt. Bring to a boil and reduce heat to Medium. Stir to dissolve the sugar, approximately 3 to 5 minutes.
STEP 3
Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid.
Screw lids onto jars and set in a cool place to come to room temperature. The lids will begin to make a “popping” sound as they seal. They are ready for eating after a minimum of 1 hour or up to 2 months. Cover and refrigerate when you are done enjoying them!
Recipe Notes
- If you plan for these to last a while (mine did NOT!), make sure the jars are piping hot (place them in boiling water for 10 minutes or run them through the dishwasher) before screwing on the lids. The seals will pop after a few minutes.
- Adding peppers adds a nice touch. It does not make them TOO spicy, I promise. Both ways (pepper or no peppers) are delicious. I could literally sit down with a jar and eat all of its contents by myself within a few minutes
- Feel free to dice up some sweet pickles and make a delicious relish out of it! You can top them on a hot dog served in a bun or over a sandwich. It’s also good alongside pork chops or with crackers and cheese.
- Pickling cucumbers – which are smaller in diameter and not as long, make the best cucumber choice here so hit up your local farmers market for a great batch! Plan to pickle immediately to get the crispest pickle possible!
How Long Can Pickles Last Unrefrigerated
If you have a jar of pickles staring at you and you are wondering whether to toss or eat, read this post about how long pickles can be left out of the fridge. You will learn everything you need to know about diving into a batch of pickled cucumbers safely.
Bread and Butter Pickles vs Sweet Pickles
Recipes to enjoy these two kinds of pickles are similar, but the sugars, spices and mustard seeds vary between the two and the brine tends to be thicker with b&b pickles. Try these delicious pickles and see how easy they are to make, then you can branch out!
Other Garden Fresh Recipes
- Tomato Cucumber Chickpea Salad – This Tomato Cucumber Chickpea Salad is super fresh and delicious. Great solo or as a side or filling for a wrap!
- Cram-It-All-In Veggie Sandwich – This Veggie Sandwich is fantastic, yes, with all of the vegetables and the sprouts, but the Avocado Ranch Dressing is the star of the show. You’ll want this for lunch every single day!
- Tomato Cucumber Feta Salad – This Tomato Cucumber Feta Salad is a keeper! I love it as a solo lunch salad and also as a dinner side dish. Or you can double it for a fresh, yummy summer party food!
Delicious Pickle Recipes
- Pickle Pizza
- Cucumber and Cream Cheese Sandwich
- Best Chicken Salad Sandwiches
- Chicken Vegetable Soup Recipe (aka Pantry Soup)
- Dill Pickle Pasta Salad
- Dill Pickle Relish
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Quick Sweet Pickles
Ingredients
- 6-8 cups sliced cucumbers approximately 5 large cucumbers
- 1/2 of a yellow onion, sliced
- 1 jalapeno or serrano pepper, sliced optional
- 1 cup sugar
- 1 cup cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons pickling spice substitution: 1 1/2 teaspoons celery seeds and 1 1/2 teaspoons mustard seeds
- 1 tablespoon kosher salt
Instructions
- In a large bowl, combine the cucumber slices, onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two 1-quart mason jars.
- In a medium saucepan, combine the sugar, cider vinegar, white vinegar, spices and kosher salt. Bring to a boil and reduce heat to Medium. Stir until the sugar has dissolved, approximately 3 to 5 minutes.
- Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid. Screw lids onto jars and set in a cool place. The lids will pop as they seal. Refrigerate for a minimum of 1 hour or up to 2 months.
Hi Megan this Cathy, I tried the pickles with out the salt and they are delicious…you can’t tell the salt is missing…I can’t eat pickles from the store so this will be my pickle recipe..Thank you.
Hi I’m Cathy..I want to give these a try, but I can’t do salt I have to cut it out will they be good without the salt.
Cathy – I have never prepared pickles without salt but you could try cutting the 1 tbsp down in half and then taste them. I imagine they will still be delicious! You can let us know how they turn out!
I had 2 cucumber plants that came up free will, thank goodness…3 unsuccessful seed sowings…WELL these 2 plants have produced about 40 lbs of cucumbers….I have made several batches of this Quick Sweet PIckle…OH MY GOSH…bombdiggity…I do not eat pickles on a burger, sandwich or anything…I cannot get enough of these pickled cukes…I have even made pickle spears….I made a batch of 4 quarts and 1 pint today…hubby loves the pickled onions best, I use purple and doubled it…I also have 3 kinds of peppers growing in the garden, jalapeno, banana and shishito…those go in there also….We usually let them sit for about 5 days…Best new recipe of 2020 for me….
That is awesome! Imagine if the others had produced cucs too! Thank you for sharing your findings and how you enjoyed them.
Yes, Tammy, definitely! Seal with hot jars/lids if you wish for these to sit on the shelf. Hopefully the instructions under number 4 in the recipe above helps!
Megan
Can these be canned then after they are made for a LONGER shelf life!!