Sweet Pickled Cucumbers
Yield: About 5–6 pint jars
Ingredients
8 large, fresh slicing cucumbers
1-2 medium sweet onions, thinly sliced
2-3 sweet banana peppers (or other sweet pepper), thinly sliced
2 cups 5% acidity white vinegar
2 cups water
2 1/4 cups granulated sugar
2 tablespoons Morton sea salt (or canning & pickling salt)
⅛ teaspoon Ball Pickle Crisp per pint jar
1 small sprig fresh dill (or 1 teaspoon dill seed)
Directions
Wash the cucumbers well. If they have large mature seeds, cut them in half lengthwise and scoop out the seeds. Leave the peel on unless it is very tough. Slice into 1/8-inch rounds.
Prepare the jars by washing them in hot, soapy water and keeping them hot.
In a large saucepan, combine:
2 cups white vinegar
2 cups water
2 1/4 cups sugar
2 tablespoons sea salt
Bring just to a boil, stirring until the sugar and salt dissolve.
Add ⅛ teaspoon Pickle Crisp to each hot pint jar.
Pack the cucumber slices tightly into the jars. Add a small sprig of fresh dill (or pinch of dill seed) before filling with cucumbers.
Pour the hot brine over the cucumbers, leaving ½ inch headspace.
Remove air bubbles, wipe the rims clean, and apply lids and rings until fingertip tight.
Process in a boiling water bath for 10 minutes (adjust for altitude if above 1,000 feet).
Remove the jars and let them cool undisturbed for 12–24 hours. Check that the lids have sealed before storing.
For Best Flavor
Allow the pickles to sit for 2–3 weeks before opening so the flavors can fully develop.
Notes
Using Ball Pickle Crisp helps keep the cucumbers crunchier especially when using large slicing cucumbers.
Freshly picked cucumbers produce the best texture.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Refrigerator Version (No Water-Bath Canning)
Don't want to can them? No problem! These pickles are just as delicious when made as refrigerator pickles.
Simply prepare the recipe as directed, but instead of processing the jars in a water bath:
Pack the cucumbers, onions, and banana peppers into clean jars.
Add ⅛ teaspoon Ball Pickle Crisp per pint (optional, but recommended for extra crunch).
Pour the hot brine over the vegetables, leaving about ½ inch of headspace.
Let the jars cool to room temperature, then refrigerate.
For the best flavor, allow the pickles to chill for 24–48 hours before enjoying. They become even better after about a week as the vegetables absorb the sweet and tangy brine.
Storage: Keep refrigerated and enjoy within 3–4 weeks for the best quality and crispness.