Seven-Day Sweet Pickles
Submitted by shootingstar1
Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.
YIELD
7 pintsPREP
20 minCOOK
0 minREADY
7 daysSome things just can’t be rushed, and these sweet pickles are proof. Over the course of a full week, cucumbers are soaked, drained, sliced, and bathed in a sweet vinegar syrup that gets reboiled and poured back on day after day.
The result? Crisp, candy-sweet pickle slices with a tang that hits right behind the sweetness. The kind of pickles your Southern grandma kept in mason jars on the pantry shelf and pulled out for church suppers and holiday spreads.
Seven pounds of cucumbers, a quart of apple cider vinegar, and a whole lot of patience. That’s all it takes.
Chef Tips
- Use fresh, firm pickling cucumbers for the best crunch
- Make sure your jars are properly sterilized before filling to ensure a safe seal
- The daily drain-and-reboil process is what builds the deep, layered sweetness
- Store sealed jars in a cool, dark place and let them sit for at least two weeks before opening for the best flavor
Ingredients
Directions
Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water.
Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water.
Repeat process on day 3 and 4.
On day 5 drain the pickles, then cut them into ¼ inch slices.
Combine the vinegar, sugar and seasonings and bring to a boil.
Pour over the sliced pickles.
On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again.
Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal.
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