Nanny's 7 Day Sweet Pickles are a nostalgic homemade favorite that taste just like the ones Grandma used to make! This easy to make, old fashioned recipe makes crisp, tangly, and perfectly sweet pickles. The slow, seven-day process gives them their signature flavor and texture, creating a pickle that's worth every bit of patience.
I grew up watching jars of these sweet pickles line our kitchen counter, filled with cucumbers soaking in vinegar and sugar. That same recipe has stayed in my family for generations, and it still brings back the taste of summer every time I make it.
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Why You'll Love This Recipe
Old-fashioned flavor: this sweet pickle recipe delivers that classic balance of sugar and vinegar you remember from Grandma's pantry.
Crisp texture: each step helps keep these pickles firm and crunchy, never soft.
Long-lasting reward: after seven days, you'll have jars full of beautifully preserved sweet crisp pickles to enjoy all year.
Key Ingredients for Sweet Crisp Pickles
See the recipe card below for a full list of ingredients and instructions.
- Small cucumbers: fresh, firm cucumbers are the key to a crisp bite.
- Apple cider vinegar: adds mild acidity and a touch of fruity depth.
- Pickling spice: a warm, aromatic blend that infuses flavor into every slice.
- Sugar: the base of this sweet pickle recie that balances the tangy vinegar.
- Alum: keeps the cucumbers firm through the long soaking process.
Ingredient Substitutions
- White vinegar can replace apple cider vinegar for a sharper, classic flavor.
- Pickling salt can be swapped with kosher salt if it's free from additives.
- Brown sugar can replace white sugar for a deeper caramel note in your sweet pickles.
FAQs
The biggest difference between these two sweet pickle recipes is the method used to pickle them. Crisp Sweet Pickles are not cooked on the stove top, whereas Bread and Butter Pickles are brought to a simmer then sealed, without the 7 day fermentation process.
Soaking your cucumbers in water helps to ensure their freshness and helps to improve their texture and flavor.
No, only refrigerate pickles that did not seal in the refrigerator.
The syrup needs to go into the jars with the pickles, or the pickles will not be sweet. You can do this one of two ways. Drain the syrup and add it to the vinegar solution, or, add the syrup with the pickles while you are packing.
There is no need to rinse the pickles as this is part of the fermentation process.
No, this is the fermentation you are seeing. This is a good thing.
If you are doing a hot pack (as the recipe instructs) you should not have to process in a canner. However, you can do so for 15 minutes if you wish. If the pickles do not seal with hot pack, you will need to process in the canner anyway.
Variations on 7 Day Pickles
- Spicy Sweet Pickles: add a few red pepper flakes for heat that balances the sweetness.
- Garlic Lover's Pickles: when hot packing the jars, toss in several whole garlic cloves for bold, savory flavor.
- Bread and Butter Twist: add mustard seeds and turmeric to make an old fashioned sweet pickle recipe with golden color and zip.
Tips for the Best Sweet Crisp Pickles
- Choose small cucumbers: use cucumbers that are narrow and about 5 inches long.
- Be patient: each day adds depth and character to your 7 day pickles.
- Seal properly: make sure jars are sterilized and lids are tight for safe storage.
How to Store
These pickles store beautifully for up to 1 year when kept in sealed jars in a cool, dark pantry. Once opened, refrigerate and use within 1 month to maintain that crisp, sweet, crunch.
Serve With...
Enjoy 7 Day Sweet Pickles on top of a Air Fried Hamburger, with Classic Potato Salad, or Sloppy Joes. They also are great as part of a Turkey Charcuterie Board.
More Canning Recipes You'll Love
If you love these sweet pickles, you'll enjoy my Bread and Butter Pickles. For a zest twist, try my Pickled Green Beans, and for a garlicky bite, my Aunt Bonnie's Garlic Dill Pickles. This Muscadine Jam also is a great addition to stock your pantry with something sweet.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Nanny's 7 Day Sweet Pickles
Equipment
- Large food-safe container (non-reactive crock or food grade bucket, 2-3 gallons)
- Chef's knife
- Large stock pot (for boiling water)
- Heatproof ladle
- Canning funnel (wide mouth)
- Canning jars with lids and bands (wide mouth pint or quart sized)
- Hot water bath canner
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Ingredients
- 10 pounds small cucumbers
- ¼ cup salt
- 3 tablespoons alum
- 6 cups apple cider vinegar
- ¼ cup pickling spice
- 4 cups granulated sugar
Instructions
Day 1:
- Clean the cucumbers and soak in ice cold water bath for 30 minutes.
- Drain the cucumbers and trim the ends. Cut into ¼ inch thick chunks.
- Transfer the cucumbers in a large food safe container. Cover with boiling water. Let sit 24 hours.
Day 2:
- Drain the water from cucumber slices.
- Add the salt and pour boiling water over top of the cucumbers and salt. Cover and let sit 24 hours.
Day 3:
- Drain the cucumbers.
- Add the alum and pour boiling water over the cucumbers to cover. Let sit 24 hours
Day 4:
- Drain the cucumbers. Place the pickling spice in a cheesecloth tied with string to form a purse.
- Place the spice packet in the jar with the cucumbers.
- Bring the cider vinegar to a boil. Pour over cucumbers. If there isn't enough vinegar to cover the cucumbers, boil more and add to the cucumbers.
Day 5 and Day 6:
- Do nothing.
Day 7
- Drain the cucumbers reserving the liquid. Remove the cheesecloth with the pickling spices and discard.
- Place the cucumbers in large mixing bowl. Pour the sugar over top of the cucumbers and toss to coat. Let sit for 2 hours.
To Preserve:
- Heat the reserved cucumber liquid and any liquid from the the sugar soaked cucumbers until scalding.
- Pack the pickles into hot sterilized jars. Pour hot cucumber liquid over top of the pickles. Wipe any moisture from the lip of the jar. Cover with hot sterilized lids and tighten with screw caps.
- Allow pickles to cool completely on the counter top. Refrigerate any jars that have not sealed.
Colette says
Do you put any picking spice in the jars.I noticed that you discard all the soices from the cheesecloth.
Shelby Law Ruttan says
I discard the pickling spices and do not add any to the jars. If you wanted to add some, you probably could, but I normally do not do it with this recipe (only my mustard pickles).
Pam says
I am about to start these seven day pickles but have a question about the alum. The recipe calls for 3 Tbsp of alum and the alum I picked up (Club House brand) says to not use more than 1/4 tsp per quart or litre and to rinse vegetables thoroughly. Have I picked up the wrong alum?
Shelby Law Ruttan says
As long as the alum you purchased is
safe to use for pickling
you can follow the instructions and on Day for, after draining the pickles go ahead and rinse them thoroughly before proceeding.
Michele says
Do you have a 7 day dill pickle recipe?
Shelby Law Ruttan says
Hi Michele, yes, I do but I'm confused because you left the comment on the 7 day pickle recipe. Was this not the one you were looking for?
Jenny says
What is "pickling spice?"
Shelby Law Ruttan says
Hi Jenny, Pickling spice is a blend of sweet spices. I updated this post this morning and have included more info for questions I have been asked including a link to the pickling spice I use to make these pickles. Thank you for stopping by! Shelby
Mary Lyndell Hobbs says
Tried this recipe and they are very good. My husband however had to add extra vinegar which make them too tangy for me. Any suggestions how to redo so they will be sweeter.
Shelby Law Ruttan says
I would say the only way to make them less tangy would to be to not increase the vinegar. They will still have tang but should be sweet.
Pat Rose says
I'm on my 3 day of sweet pickles, I'm so excited! I used to make my own years ago but then I moved to Arizona! Its hard growing anything there! But now I'm back in Michigan, grew my garden and I'm back to canning! My husband has leukemia, every thing I cook is organic, all fresh veggies and fruits, Its true what people say! You are what you eat, His immune system is doing great since I started this plan! The food tastes better and its healthier! Thanks for this recipe! I'll watch for more! I'll repost when I'm finished so others can benefit from this site!
Shelby Law Ruttan says
Thank's Pat! I hope it all turns out well for you!
Debra Belisle says
Receipt says to use salt, it that regular table salt or pickling salt?
I was told if use regular table salt it changes color of pickles.
Shelby Law Ruttan says
This is a sweet pickle recipe so the salt is not a concern as it would be for dill pickles. I use regular salt in this recipe. However, you can use pickling salt if you wish.
Debra Belisle says
Thank you, I did use the pickling salt and they came out great. This recipe is the closest to the pickles a lady used to make for me and they are my favorite. She passed away and I was not able to get her recipe. My husband said he couldn’t tell the difference. My cucumbers in garden are going crazy, so I am on my second batch. Very easy recipe to follow. Thank you much.
Shelby Law Ruttan says
Thank you Debra! So happy that you and your husband enjoyed the recipe! Shelby
Laurie says
Can you use pickling vinegar instead of apple cider vinegar?
Shelby Law Ruttan says
I'm assuming you mean white distilled vinegar, and yes, you can use it instead of apple cider vinegar.
Adrienne says
Love your site (the popups not so much) Making Nanny's 7 Day Sweets. Just put vinegar in last night Whem you sY hot pack, you simply mean heat the jars? Not the syrup or reserved vinegar? And the hot jars and lids are enough to seal them? Thanks 😊
Shelby Law Ruttan says
Hi Adrienne, thanks. When it comes time to pack them this is what I did last night as I made them myself: syrup from the cukes (there should be some from the sugar dissolving), add it to the vinegar solution and bring it to a boil. I also added the spice packet to the vinegar. I washed the jars and put them in a pan of hot water and kept them at a low simmer after the water boiled. I added the sealing lid also. When the vinegar was hot, I removed a jar from the hot water, filled it with as many pickles as I could and then poured the boiling vinegar over top. Place a hot sealing lid on the jar rim (after wiping the rim clean) and secure the screw cap. Then set them on a towel on your counter and cover with another towel. They should seal by the time they are cold. If not, I would process in a canner for 10 minutes or store any unsealed in the fridge. I hope this helps. I know I need to update this post which is why I was making the recipe myself this week. Feel free to reach out if you need more assistance. ˜Shelby (ps you shouldn't be getting the pop ups anymore, I had them removed from the site, if you do, please send me a screenshot via email of what you see and I will get my tech team on it. Thanks!)
Tandy Willingham says
I made these last week. I didn't have enough cucumbers from my garden & it's just my hubby & me so I cut the recipe in half. These are really good! My husband is not fond of sweet pickles but he likes these because they are not real sweet snd very crisp. Had enough to share with friends too. Thanks.
Shelby Law Ruttan says
Th Tandy, so glad you made them and enjoyed them!! Thanks for stopping by to let me know.
Becky says
Hi!! I was thinking of adding a hot pepper to these. If I did, where should I add it? I was thinking the end would be fine? What are your thoughts?
Shelby Law Ruttan says
Yes, I would add the hot pepper at the end. Let me know how it goes, I think that would be an awesome sweet heat flavor!
Pat Rose says
I did the same! I didn't have enough cucumbers for a whole batch and I cut it in half! Mostly it's just hubby and I unless we have company! I'm on day 4 now! 👍🏻😉
Wendyrhea says
Thank you for this recipe. It is the same one my momma and nanny used. I always called them nanny pickles. Lol at thanksgiving my nanny would promise me whatever was left in the pickle bowl if I ate a spoon of her dressing. I hated dressing! But I swallowed it so I could have my pickles. The sweet thing is nanny would always fill the bowl back up to the top with pickles for me. They were my special dessert. So far I have made 3 gallon jars. Wonder how long they will last me. Haha!
Shelby Law Ruttan says
Hi Wendy! Thank you for sharing this with me 🙂 It's heartwarming to hear someone else who had a Nanny as sweet as mine, and one who made the same pickles! I hope you enjoy them for a long time!! ˜Shelby
kay kendrick says
I made these pickles, but had to adjust the vinegar when I got ready to can them. It was so much is tom my breath... Out more sugar in them. Also do I have to use alum?? Will they be crisps if I don't? It tends to make my stomach hurt... Thanks
Shelby Law Ruttan says
Hi Kay, I don't quite understand all of your comment. It's ok to adjust the vinegar if you need to, but I would not add more sugar (if this is what you are asking?). Alum is used to help preserve the pickle and make it crisp. I have never made these without alum so I can't say how crisp they would be without it. I recommend trying calcium chloride in place of the alum if that works for you. Calcium Chloride reacts with the pectin in the cucumber and will aid in crispness as well. I haven't tried this myself, but research tells me that would be a good substitute. Best of luck! Shelby
Caro thompkins says
I have made nanny’s seven day pickles and it is timeto put in jars. How do I seal the jars for these pickles
Shelby Law Ruttan says
Hi Carol, these are hot packed into jars then stored in the refrigerator. If you want to store them on a shelf, I would sterilize the jars and lids, and hot pack. As the jars cool, the lid should seal (you will hear a pop). No need to process them in a canner.
Jennifer says
I cannot stand the taste of vinegar, how long do these need to sit before the sugar over takes most of the vinegar flavor?
Shelby says
Hi Jennifer, there will still be a vinegar bite to the pickle, but it is a sweet bite.
Kim says
Do you refrigerate these at all prior to them being placed in their jars for storage?
Shelby says
No, I don't refrigerate them until after you have an unsealed jar (if you hot pack to seal as instructed). So, once the jar is sealed, you can store these on your shelf until it is ready to open. If a jar did not seal, then you should refrigerate the unsealed jar. I hope this answered your question!
kathy Pressley Dills says
Have you ever added onions to these? Like bread and butter pickles?
Shelby Law Ruttan says
I have not. I love bread and butter pickles, but these 7 Day pickles have a distinctly different flavor to me. I'm not sure I would like onions in these pickles.
Andrea says
I’m currently making this recipe and I’m to the vinegar step. The vinegar doesn’t cover the pickles. Do you stir them frequently or add additional water to cover ?
Shelby Law Ruttan says
Hi Andrea, You can add more vinegar to cover the pickles. Thanks! Shelby
Dana Stone says
HELP
I didn't see where you hot packed for shelf storage. PLEASE tell me how cause I'm making these now (day1).
Thanks
Dana
Shelby Law Ruttan says
Hi Dana, I updated this post so it was a little easier to understand. I added several tips as well. The instructions for hot packing is step 7 on the recipe card. Thanks! Shelby
Cindys Recipes and Writings says
I could eat a jar of these!
Beckie Bergeron says
I have never made sweet pickles before. I will have to give these a try!
Renee @ReneesKitchenAdventures says
I adore sweet pickles. I know I'd love these!! I've never used alum when I make pickles. I'll have to try that.
Liz says
These look just like what my mom used to make! My favorite kind of pickles!!
Constance Smith | Cosmopolitan Cornbread says
Homemade pickles are the best!