Ingredients10 h 50 m servings 99
- Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
- The next day, drain the cucumbers, rinse well with water, and set aside.
- Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- Editor's Note
- Find more great tips on how to can and preserve pickles, jams, and fresh produce in our article, Canning and Preserving.
Per Serving: 99 calories; 0.3 24.4 0.8 0 1323 Full nutrition
ReviewsRead all reviews 3
I don't care for sweet pickles. Its only getting 2 stars because it was super easy but I wish i would have known they were sweet pickles. I was even questioning the 4 cups of sugar but figured ...
WAY too sweet for me, personally, my 2y/o and 3y/o eat them almost as fast as I can make them. I omit the turmeric, and use half distilled white vinegar and half apple cider vinegar. Great way t...