Super crispy, sweet and pickled! This recipe for Nanny’s 7 Day Sweet Pickles was always a favorite of mine. These pickles are super easy to make and no heat required and an excellent way to preserve summer’s harvest!
I don’t make pickles too often, but when I do, I will choose to make this recipe for Nanny’s 7 Day Sweet Pickles or my Aunt Bonnie’s Dill Pickle recipe. My mom used to make a bread and butter pickle that I like, but if I was asked my favorite sweet pickle, I wanted Nanny’s super “green” pickle!
This week the Sunday Supper Tastemakers are sharing with you recipes for harvesting your summer produce! Thank you to Caroline of Caroline’s Cooking for hosting this week’s event!
Cucumbers are a definite favorite in our house. Whether we eat them just sliced, in sandwiches, or pickled, they don’t last long. I will often times slice a cucumber to put in Grumpy’s lunch box, something he really enjoys eating. There is just something about the cooling, refreshing feeling you get from eating one!
For this recipe, there is absolutely no processing. The most “cooking” you will do is boiling the water and vinegar! No need to process these in a processor and if you want to can them to seal, you just do the hot water sterilization pack. However, you don’t really need to do that because they will last in your fridge for a long time (if you don’t eat them up in a week!).
You start by soaking the cukes in water. Then in alum water. The alum is what helps make these pickles keep their crispness. After the alum water comes the hot vinegar bath. The cukes sit a few days in the vinegar and pickling spices then you will add your sugar.
Once the sugar is added, you toss the cukes with the sugar and let it set a couple of hours then pack the pickles in jars, cover with syrup and if needed a little more vinegar (to top off).
This is probably the easiest pickle recipe out there to make and I love how crisp, vinegary, sweet, but most of all nostalgic. Bringing back days of my past and memories of Nanny.
- 10 pounds small cucumbers
- ¼ cup salt
- 3 Tablespoons Alum
- 6 cups apple cider vinegar
- ¼ cup pickling spice
- 4 cups granulated sugar
- Day One: Clean cucumbers and soak in ice cold water bath for 30 minutes. Drain cucumbers, trim ends then cut into thick chunks. Pack cucumbers in a gallon sized food safe jar. Cover with boiling water. Let sit 24 hours.
- Day Two: Drain water from cucumber slices. Add salt. Pour boiling water over top of cucumbers and salt. Cover and let sit 24 hours.
- Day Three: Drain cucumbers. Add alum. Pour boiling water over cucumbers to cover. Cover and let sit 24 hours.
- Day Four: Drain cucumbers. Place pickling spice in cheesecloth tied with string to form purse. Place in jar with cucumbers. Bring cider vinegar to a boil. Pour over cucumbers. Let sit for 3 days..
- Day Eight: Drain cucumbers, reserving 2 cups vinegar. Remove cheesecloth with pickling spices and discard. Place cucumbers in large mixing bowl. Pour sugar over top and toss to coat cucumbers. Let sit for at least two hours.
- Pack pickles into hot sterilized jars. Pour juice from cucumbers over top of pickles. If you need a little more juice to cover pickles, pour some of the reserved vinegar over top to cover. Seal and store in refrigerator.
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