Sweet Pickle Slices

Sweet, luscious morsels of pickled cucumber. Delicious in a relish tray. From the trusted home preserving book, "So Easy to Preserve" from the University of Georgia.

Course Pickles
Cuisine American
Keyword Cucumber
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Yield 8 x 1/2 litre (US pint) jars OR 4 x 1 litre (US quart) jars
Calories 22 kcal


Metric - US Customary


  1. Wash cucumbers well. Trim small sliver off each end.
  2. Cut cucumbers into rounds or strips.
  3. Place in bowl, toss with salt.

  4. Cover with 5 cm (2 inches) of ice cubes or crushed ice.
  5. Let stand for 3 to 4 hours. Refrigerate if possible. Otherwise add more ice as needed.
  6. Meanwhile mix everything from the vinegar down to the mustard seed in a very large pot. Set aside.
  7. Drain the cucumbers well.
  8. Bring the pickling solution to a boil.
  9. Add the cucumber slices to the pot, and heat them until they are just hot.
  10. Pack cucumber slices into jars, leaving 2 cm (1/2 inch) headspace.
  11. To each jar, add (optionally) 2 slices of fresh onion and 1/8th teaspoon Pickle Crisp (1/4 teaspoon for the litre / quart jars)
  12. Pour heated pickling solution into jars, leaving 2 cm (1/2 inch) headspace.
  13. If you are short of heated vinegar, just quickly zap some more vinegar with a bit of sweetener in it in microwave, mind surge effect when removing from microwave.
  14. Debubble, adjust headspace.
  15. Wipe jar rims.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process either size jar for 5 minutes. Increase time as needed for your altitude (see table below.)
  19. Best after at least a month.