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Thursday, March 17, 2022

Grandma's Two Day Sweet Pickle Slices, with no canning required!

If you and your family are fans of sweet pickles, you will love this easy recipe for Grandma's Two Day Sweet Pickle Slices. Crunchy and delicious sweet pickle slices with no canning required. 


Years ago, I made traditional Bread and Butter Pickles from the Ball Blue Book of Canning, for my family. They are easy to make and delicious to eat, but we found we couldn't eat a whole recipe batch as written. The last few jars would sit on the shelf and well, they would just, sit on the shelf...When I thought about it, as a child sweet pickle slices were served at holiday times, along with pickled cherry peppers. Now don't ask me why, but I carried on that tradition of only serving sweet pickle slices at holiday times...

For Pete's sake, it was no wonder we could not get through a recipe's worth of sweet pickles each year! 


Now that it is just the two of us, ironically we eat more sweet pickles than ever before! I also use them in recipes, like this one for Mary's Potato Salad and this recipe for BBQ Chicken Salad for Sandwiches. And to be honest I have found that those little pickling cukes are quite high in price. Which led me to try this no canning recipe for sweet pickle slices. And here in our kitchen, Grandma's Two Day Sweet Pickle Slices started with a 3-pack of organic English cucumbers from a well-known big box store...

I have to say, we can't get enough of these pickles! Grandma's Two Day Sweet Pickle Slices taste as good or even better than the recipe from the Ball Blue Book of Canning, with no canning! They are crunchy and zippy, plus they stay that way while stored in your refrigerator until gone. They are a perfect "small-batch" recipe to enjoy. When the jar gets empty or you want pickle slices again, purchase another 3-pack for more! And you will want to make more because they really are so good! 


The first time I made this recipe I only used two of the cucumbers. Needless to say, our little jar of sweet pickle slices was gone before we knew it. It was at that point I knew I had to rework this recipe to use all three cucumbers! It is true that English cucumbers while readily available have a higher water content than pickling cucumbers. But this recipe takes care of that so you get a crunchy pickle slice every time! 

Grandma's Two Day Sweet Pickle Slices combine old-time pickle-making processes along with a new twist to accommodate those English cucumbers. And while the name says two days, each process takes but a few minutes, so don't let the name frighten you off! These sweet pickle slices go in just about every sandwich my husband makes, but for me, I like them on the side...  

Some thoughts on this recipe:

You can put the sliced cukes and salt to rest the night before and finish the next day. Or. 

You can put the cukes and salt to rest in the morning and finish up that night if desired. But do give the cucumbers about 8 hours to rest. 

By the way, the leftover pickling brine makes delicious pickled beets when poured over cooked and peeled beet slices...let them mellow for a few days in the fridge.


Ingredients needed for this recipe:
  • English Cucumbers
  • vinegar
  • salt
  • sugar
  • mustard seeds
  • dried onion pieces
You will also need the following:
  • cutting board
  • kitchen knife
  • large mixing bowl
  • cotton kitchen towel
  • large strainer
  • measuring spoons
  • measuring cups
  • slotted spoon
  • canning funnel
  • large stockpot, stainless steel preferred
  • 1-quart jar with lid
Now we are ready to begin!



Grandma's Two Day Sweet Pickle Slices
by the seat of my pants!
UPDATED: 03.18.2022

3 large English Cucumbers
1 T and 1 t salt

1 1/2 c sugar
1 1/2 c white vinegar
1/4 t salt
2 t mustard seeds
1 T dried onion pieces 

To rest the cucumbers and salt. 


Wash dry and slice the cucumbers 1/4 inch thick. Place the sliced cucumbers into a large-sized mixing bowl along with the salt. Toss together until the salt has been mixed into and around all of the cucumber slices. Cover with a towel and let rest for 8 hours or overnight. 

Drain off the salty water that has formed in the bottom of the mixing bowl. 


Next fill the bowl with water, using your hands, swish the slices around in the water, drain. Repeat two more times. 


Empty the slices into a strainer and allow them to drain thoroughly. 


In a large stockpot, bring the remaining ingredients to a boil, allow to boil for 3 to 5 minutes, add the drained cucumber slices. Return the mixture to a boil, and boil, stirring constantly for 1 minute, for super crispy slices, or 2 or 3 minutes for a softer crisp. Choose your crisp style, and set a timer, you do not want to overcook the cucumber slices. 


When the timer chimes, remove the stockpot from the burner. Allow everything to cool to room temperature.  This may take about three hours, or you can proceed the next day, this is a forgiving recipe!


Use a slotted spoon and canning funnel, remove the pickle slices from the brine. A quart-sized jar is perfect for storing in the refrigerator. 

Return the stockpot with the pickling syrup to the stove and bring it to a boil. Boil for 10 minutes to reduce the water content of the syrup. Remove the stockpot from the burner and allow it to cool to medium-hot. Pour over the pickle slices. Cap and let sit until the contents have cooled to room temperature.  Lable and store in the refrigerator.  


Storage options for Grandma's Two Day Sweet Pickle Slices. Store covered in the refrigerator for up to three months, but I am pretty sure they won't last that long!


UPDATE:  For your convenience, a "copy and paste" version of Grandma's Two Day Sweet Pickle Slices has been included below. 

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Printable "copy and paste" version:
Grandma's Two Day Sweet Pickle Slices
by the seat of my pants!

3 large English Cucumbers
1 T and 1 t salt

1 1/2 c sugar
1 1/2 c white vinegar
1/4 t salt
2 t mustard seeds
1 T dried onion pieces 

To rest the cucumbers and salt. 

Wash dry and slice the cucumbers 1/4 inch thick. Place the sliced cucumbers into a large-sized mixing bowl along with the salt. Toss together until the salt has been mixed into and around all of the cucumber slices. Cover with a towel and let rest for 8 hours or overnight. 

Drain off the salty water that has formed in the bottom of the mixing bowl.

Next fill the bowl with water, using your hands, swish the slices around in the water, drain. Repeat two more times.  

Empty the slices into a strainer and allow them to drain thoroughly. 

In a large stockpot, bring the remaining ingredients to a boil, allow to boil for 3 to 5 minutes, add the drained cucumber slices. Return the mixture to a boil, and boil, stirring constantly for 1 minute, for super crispy slices, or 2 or 3 minutes for a softer crisp. Choose your crisp style, and set a timer, you do not want to overcook the cucumber slices. 

When the timer chimes, remove the stockpot from the burner. Allow everything to cool to room temperature.  This may take about three hours, or you can proceed the next day, this is a forgiving recipe!

Use a slotted spoon and canning funnel, remove the pickle slices from the brine. A quart-sized jar is perfect for storing in the refrigerator. 

Return the stockpot with the pickling syrup to the stove and bring it to a boil. Boil for 10 minutes to reduce the water content of the syrup. Remove the stockpot from the burner and allow it to cool to medium-hot. Pour over the pickle slices. Cap and let sit until the contents have cooled to room temperature.  Lable and store in the refrigerator.  

Storage options for Grandma's Two Day Sweet Pickle Slices. Store covered in the refrigerator for up to three months, but I am pretty sure they won't last that long!

UPDATE:  For your convenience, a "copy and paste" version of Grandma's Two Day Sweet Pickle Slices has been included below. 

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Would you like to comment?

  1. I love easy like this!! I have nowhere to store a lot of canned goods in my old house - Thanks for sharing at the What's for Dinner party! Have a wonderful week.

    ReplyDelete
  2. I used to have my 7th grade students make these - i love this recipe and it is so easy to make!

    ReplyDelete
    Replies
    1. Thank you so much! One of my goals was to have a recipe (or two, I am still developing) for those three packs of organic English cukes for the big box store, too many have previously gone to waste.

      Delete
  3. Have to say, these look unique and good! Thanks for sharing with Fiesta Friday this past week!

    ReplyDelete
    Replies
    1. Thank you, they are exactly like we like them, crunchy, a little sweet and always easy to make.

      Delete
  4. Thanks so much for linking up at A Themed Linkup 83 for Recipes in a Jar. Pinned!

    ReplyDelete
    Replies
    1. Dee, you are very welcome, the link-ups you share are always interesting and fun!

      Delete
  5. This recipe sounds easy and delish. I will try it!

    ReplyDelete
  6. My mom used to make quick pickles ... I need to remember this idea when the summer cukes are at the farmer's market.

    ReplyDelete
    Replies
    1. It is also a great way to custom make your own flavors!

      Delete
  7. I've never made pickles but I like the recipe you posted!

    ReplyDelete
  8. This is a great idea and certainly easier than canning. Sounds delicious.

    ReplyDelete
  9. yes the older I get the more I like and eat pickles. must be something to do with our ageing taste buds dying off! We need the pickled hit of flavour. :-)

    ReplyDelete
    Replies
    1. You may have hit upon it! I like the crunch as well...thanks for stopping by, I appreciate it!

      Delete
  10. Thank you for sharing this recipe...I am going to try it soon. LOVE pickles...and this would also make a great hostess gift !

    ReplyDelete
    Replies
    1. Thanks so much, we have another jar in the fridge now...

      Delete
  11. I love sweet pickles! I am going to try these after my next trip to the " big box store". Thank you for sharing!

    ReplyDelete
  12. We have sure enjoyed featuring your awesome post on Full Plate Thursday, 582. Thanks so much for sharing it with us and come back to see us real soon!
    Miz Helen

    ReplyDelete

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