Sweet Pickle Slices

Sweet, tangy, and packed with classic pickling spice, these homemade pickle slices are a delicious way to preserve fresh cucumbers. Enjoy them straight from the refrigerator or process them for longer-term storage.

This is a Ball Canning approved recipe: https://amzn.to/4xHWKwA

Yield: About 2 quarts
Prep Time: 15 minutes
Refrigerator Rest Time: 3 weeks for best flavor
Preserved Rest Time: 4–6 weeks for best flavor

Ingredients

3½ lbs pickling cucumbers (about 14 small to medium cucumbers)

2½ cups vinegar (5% acidity)

2½ cups sugar

¼ cup Mixed Pickling Spice

Instructions

1. Prepare the Cucumbers

Wash the cucumbers and trim off the ends. Cut cucumbers into ½-inch slices.

I love to grow Cucumbers. Here are my favorites: https://amzn.to/4zvPg1s

2. Make the Pickling Liquid

Combine the vinegar, sugar, and Mixed Pickling Spice in a medium saucepan.

Bring the mixture to a boil, stirring as needed to dissolve the sugar.

3. Choose Your Pickling Method

Option 1: Refrigerator Pickles

Store refrigerated for up to 3 months.

Place the cucumber slices in a large heat-safe bowl. Pour the hot pickling liquid over the cucumbers.

Allow the mixture to cool to room temperature, about 30 minutes.

Pack the cucumber slices into clean jars, then ladle the pickling liquid over the cucumbers. Place lids and bands on the jars and refrigerate.

For the best flavor, allow the pickles to rest in the refrigerator for 3 weeks before enjoying.

Option 2: Fresh Preserve

Properly processed and sealed jars can be stored for up to 1 year.

I love my Presto Canner: https://amzn.to/4qe0Dqz

Prepare a boiling-water canner. Heat jars in simmering water until ready to fill; do not boil the jars. Wash lids in warm, soapy water and set aside with the bands.

Pack cucumber slices into a hot jar, leaving ½ inch of headspace. Ladle the hot pickling liquid over the cucumbers, maintaining ½ inch of headspace.

Remove air bubbles and adjust the headspace if necessary. Wipe the jar rim clean, center the lid on the jar, and apply the band until fingertip tight.

Place the filled jar in the boiling-water canner. Repeat until all jars are filled.

Process jars for 15 minutes, adjusting processing time for altitude as necessary.

Turn off the heat, remove the canner lid, and let the jars stand in the water for 5 minutes. Carefully remove the jars and allow them to cool undisturbed for 12–24 hours.

Check each lid for a proper seal. The center of the lid should not flex when pressed.

For the best flavor, allow preserved pickles to rest for 4–6 weeks before opening.

Storage

Refrigerator method: Keep refrigerated and enjoy within 3 months.

Fresh-preserved method: Store properly sealed jars in a cool, dry place for up to 1 year. Refrigerate after opening.