Quick Sweet Pickles — NCHFP
A tested NCHFP boiling-water canning recipe for quick sweet cucumber slices or strips.
Ingredients
Ingredients
- 8 lb pickling cucumbers 3 to 4 inches
- 1/3 cup canning or pickling salt
- 4 1/2 cups sugar
- 3 1/2 cups vinegar 5% acidity
- 2 tsp celery seed
- 1 tbsp whole allspice
- 2 tbsp mustard seed
Equipment
- Boiling-water canner
- Canning jars About seven to nine pints
Directions
Instructions
- Wash cucumbers; remove 1/16 inch from blossom ends, leaving 1/4 inch stem. Slice or cut into strips. Sprinkle with salt, cover with 2 inches ice, refrigerate 3 to 4 hours, and drain well.
- Combine sugar, 5% vinegar, celery seed, allspice, and mustard seed in a large kettle and bring to a boil.
- For hot pack, add cucumbers and heat slowly until the solution returns to a boil; fill sterile jars. For raw pack, fill jars and cover with hot syrup. Leave 1/2-inch headspace.
- Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Hot pack pints or quarts: process 5/10/15 minutes by altitude. Raw-pack pints: 10/15/20 minutes; raw-pack quarts: 15/20/25 minutes for 0–1,000/1,001–6,000/above 6,000 ft.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use 5% vinegar and do not alter proportions. Store sealed jars 4 to 5 weeks for ideal flavor. USDA revised 2015. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/cucumber-pickles/quick-sweet-pickles/