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MB Article - Georgia Cooking - Sweet Crisp Cucumber Pickles

Makes 8 pints

8 pounds pickling cucumbers (3 to 4 inches long), sliced
1/3 cup non-iodized salt
Ice
4 1/2 cups sugar
3 1/2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 Tablespoons pickling spices
1 packet “Pickle Crisp”

* Combine all the spices in a cheesecloth “bag”.   “Pickle Crisp” can be purchased at grocery stores in the canning supply section.

Place cucumbers in a large bowl and sprinkle with salt. Cover with 2 inches of ice. Refrigerate 3 to 4 hours. Add more ice as needed.

Combine sugar, vinegar, and spices in a large saucepot; heat to boiling.

To cold pack: Drain liquid from cucumbers. Pack cucumbers tightly into hot canning jars leaving 1/2-inch head space.    Add “Pickle Crisp” according to manufacturer’s directions. Fill jars to 1/2-inch from top with boiling liquid. Remove air bubbles.  Wipe jar rims. Adjust lids. Process jars in a boiling water bath; pints 10 minutes and half-pints 5 minutes.

To hot pack: Drain liquid from cucumbers. Add cucumbers to boiling liquid. Return to a boil for 3 minutes. Pack hot cucumbers into hot canning jars leaving 1/2 –inch head space. Add “Pickle Crisp” according to manufacturer’s directions. Fill jars to 1/2-inch from top with hot liquid. Remove air bubbles. Wipe jar rims. Adjust lids. Process jars 5 minutes in a boiling water bath.

Wait 4 to 5 weeks to allow pickles to develop best flavor.  Refrigerate before serving.

Note: Our home economist found that hot packs work better because the cucumbers are easier to pack tightly in the jars, thus preventing “floating” pickles. They also seem to absorb the pickling spices better. Discard the cheesecloth bag of spices after the cucumbers are in the jars.