This sweet pickle recipe is about to become your new obsession!
I’m talking crispy, perfectly sweet, tangy pickles that you can literally make in your sleep. Well, almost. The hardest part? Waiting two whole days before you can devour them.
But trust me, they’re worth the wait. I’ve been making these all summer long and my family can’t get enough of them. They disappear faster than I can make them!
Today I’m sharing my absolute favorite sweet pickle recipe that requires zero canning equipment. Just a jar, a few ingredients, and a little patience. Let’s do this!
Table of Contents
Why These Sweet Pickles Are Everything
These aren’t your average store-bought pickles. Not even close.
First off, they stay incredibly crunchy. Like, satisfyingly crunchy. The kind of crunch that makes you reach for another one immediately.
The flavor? Sweet without being cloying, with just enough tang to keep things interesting. They’re perfectly balanced.
And here’s the best part: you don’t need any fancy canning equipment! No water bath, no pressure canner, no stress. Just mix, pour, refrigerate, and you’re golden.
I started making these when my neighbor dropped off way too many cucumbers from her garden. Best problem I’ve ever had! Now I make them every single week during cucumber season.
What You’ll Need for Perfect Sweet Pickles
The ingredients are ridiculously simple. You probably have most of them already!
Cucumbers: Go for small to medium pickling cucumbers if you can find them. Regular cucumbers work too, but pickling varieties stay crunchier. Slice them into chips or spears—totally up to you!
White Vinegar: This gives your pickles that classic tangy bite. Don’t skip it—the acidity is what makes them pickles. You could use apple cider vinegar for a slightly fruitier flavor, but I love the clean taste of white vinegar here.
Sugar: The star of the show! This is what makes them sweet pickles. I use about 2 cups, but you can adjust based on how sweet you like them. Less sugar = closer to bread and butter pickles.
Celery Seed: This little spice is a game-changer. It adds that classic pickle flavor you know and love. One tablespoon is all you need.
Salt: Just regular kosher or pickling salt. It enhances all the flavors and helps preserve your pickles.
Onions (Optional): I love adding some sliced sweet onions. The pickled onions are almost as addictive as the pickles themselves!
How This Sweet Pickle Magic Happens
Here’s the beautiful truth: making sweet pickles is EASY.
First, you’ll slice your cucumbers. Use a mandoline if you have one, but a sharp knife works perfectly. I like mine about ¼-inch thick—thick enough to stay crunchy, thin enough to soak up all that sweet briney goodness.
If you want extra-crispy pickles, here’s my secret trick: toss your sliced cucumbers with salt and let them sit for an hour. This draws out excess moisture. Rinse them well, and boom—crunchier pickles guaranteed!
Next comes the fun part. You’ll heat up your brine until the sugar dissolves completely. The smell alone will make you SO hungry.
Then you pour that hot brine right over your cucumbers packed into jars. I love using wide-mouth mason jars—they make it easy to stuff in lots of pickles!
Let them cool on the counter, then pop them in the fridge. That’s it! You’ve officially made sweet pickles.
The hardest part? Not eating them all on day one. They’re good after a few hours, amazing after a day, and absolutely perfect after two days when the flavors have fully developed.
My Top Tips for Success
Want pickle perfection? Keep these tips in mind!
Cut off the blossom end. That little end of the cucumber has enzymes that can make pickles soggy. Just slice off about ¼ inch from each end. Problem solved!
Pack your jars tightly. The cucumbers will shrink a bit, so don’t be shy about stuffing them in there. More pickles = more happiness.
Make sure everything is submerged. The brine needs to cover all your cucumbers. If you run out of brine, you can top it off with a little water—no big deal.
So Many Ways to Enjoy These!
Honestly? These pickles are perfect straight from the jar. I won’t judge you if that’s how you eat them all.
But they’re also incredible on sandwiches. Hamburgers, pulled pork, grilled cheese—you name it, these pickles make it better.
Chop them up for potato salad or egg salad. Game. Changer.
Or get fancy and add them to a charcuterie board. Everyone always asks for the recipe!
My kids love them with peanut butter and jelly sandwiches. Weird? Maybe. Delicious? Absolutely.
Storage & Make-Ahead Tips
These are refrigerator pickles, so you’ll want to keep them chilled.
They’ll stay fresh and crunchy for up to 3 weeks in the fridge. Maybe longer, but honestly, they’ve never lasted that long at my house!
Always use a clean fork when fishing out pickles. Keeping bacteria out means they’ll last longer.
Want to make a big batch? Double or triple the recipe! They make fantastic gifts. Just tie a cute ribbon around the jar and you’re basically the most thoughtful person ever.
Your Sweet Pickle Questions Answered
Can I use apple cider vinegar instead?
Absolutely! It’ll give your pickles a slightly different flavor—a bit fruitier and less sharp. Still delicious!
Do I have to salt the cucumbers first?
Nope! It’s optional. Salting them draws out moisture for extra crispness, but if you’re short on time, skip it. Your pickles will still be great.
How sweet are these pickles?
They’re definitely sweet, but not candy-sweet. If you want them less sweet, reduce the sugar to 1½ cups. Want them sweeter? Go up to 2½ cups!
Can I add other spices?
Yes! Some people love adding mustard seeds, dill, or even jalapeños for a sweet-and-spicy kick. Make them your own!
Why aren’t my pickles crunchy?
Make sure you’re using fresh, firm cucumbers. Old cucumbers = soggy pickles. Also, don’t skip cutting off the blossom end!
More Pickle Recipes You’ll Love
Obsessed with pickles now? (Same!) Try these:
Okay, now get in that kitchen and make these sweet pickles!
Your sandwiches will thank you. Your taste buds will thank you. And honestly, you’ll thank yourself when you realize how easy they are to make.
Made this sweet pickle recipe? Drop a comment below and let me know how they turned out! Rate it five stars ⭐⭐⭐⭐⭐ if you loved them—it helps other pickle lovers find this recipe too!
Happy pickling, friends! ♡
Marina
Easy Sweet Pickle Recipe
Ingredients
Equipment
Method
- Wash cucumbers thoroughly and trim off ¼ inch from both ends (especially the blossom end).
- Slice cucumbers into ¼-inch thick chips or cut into spears.
- Place cucumber slices and sliced onions (if using) in a large bowl.
- Toss with 1 tablespoon salt and let sit at room temperature for 1 hour. This draws out moisture for extra-crunchy pickles!
- Drain well in a colander and rinse quickly under cold water. Pat dry.
- Pack the cucumber slices (and onions) tightly into clean pint-sized mason jars, leaving about ½ inch of space at the top.
- Don’t be shy—pack them in there! They’ll shrink slightly once the brine is added.
- In a medium saucepan, combine sugar, vinegar, celery seed, and 1 tablespoon salt.
- Heat over medium-high heat, whisking frequently, until the sugar completely dissolves (about 8-10 minutes).
- Bring to a gentle boil, then remove from heat.
- Carefully pour the hot brine over the packed cucumbers in each jar, making sure all cucumbers are completely submerged.
- If you run out of brine before the cucumbers are covered, you can top off with a little water.
- Wipe the jar rims clean and seal tightly with lids.
- Let jars cool to room temperature on the counter (about 1-2 hours).
- Once cooled, refrigerate for at least 2 days before eating. This allows the flavors to fully develop!
Notes
- Crispness Tip: Always cut off the blossom end of cucumbers—it contains enzymes that can make pickles soft.
- Sweetness Level: Like them less sweet? Use 1½ cups sugar. Want them sweeter? Go up to 2½ cups!
- Spice Variations: Add 1 tsp mustard seeds, ½ tsp red pepper flakes, or a sprig of fresh dill to customize the flavor.
- Storage: These pickles will stay fresh in the refrigerator for up to 3 weeks. Always use clean utensils when serving.
- No Salting Step: If you’re short on time, you can skip the salting step. Your pickles will still be good, just slightly less crunchy.
- Brine Shortage: Don’t worry if you don’t have quite enough brine to cover everything—just add a bit of water to top off the jars.
