Wondering how to make crispy, rich, and delicious sweet pickles for canning? Find out how delicious sweet pickle spears can be in this sweet and spicy recipe!
This recipe was an instant winner for us and I bet that once you taste it, you’ll be adding this sweet pickle recipe to your personal collection too!
While most are going to the chickens at this point, I’m still canning pickles at an alarming rate!
We have dill spears, of course, hamburger dill slices, and sweet gherkins. All sitting pretty on the shelves and waiting to be devoured later in the year… But with the number of sweet gherkins we go through in a year, I really wanted to up the number of sweet pickles we had in the pantry without having to wait for more tiny cucumbers to be produced.
In fact, it’s been kind of tricky to catch the cucumbers at the right stage, since they seem to grow from minuscule to ginormous in less than 24 hours!
So I set out to create a great sweet pickle spears recipe that could be used on bigger cucumbers to achieve that same sweet gherkin flavor and texture. Much to my surprise, I hit the jackpot on the first try!
Note: This recipe uses approved vinegar levels for canning pickles and only changes seasonings.
Sweet Pickle Recipe
Whether you have large or small cucumbers, this sweet pickle recipe is just the thing to use them up without having to undergo the 4 day process of making sweet gherkins!
In fact, from start to finish this recipe takes about 3 hours of total time, and less than 20 minutes of hands on time!
In depth water bath canning instructions can be found on my strawberry jam recipe, and nothing changes for this delicious sweet pickles recipe except the ingredients 😉
You may notice that my recipe calls for black tea, this keeps the pickles crisp through the canning process!
Sweet Pickle Spears
Cover spears with boiling water and let stand 2 hours. Drain.
Combine sugar, salt, and vinegar in a saucepan and bring to a boil.
In hot wide mouth quart jars, place 1 cinnamon stick, 1 tsp whole cloves, 1/2 tsp fresh ginger, and the contents of 1 tea bag (don't include any of the packaging!).
Pack spears into hot jars and ladle sugar/vinegar over them, leaving 1/2 inch headspace.
Remove bubbles and wipe the rim of the jar to ensure a good seal.
Adjust lid and ring to finger-tightness, process in a boiling water bath for 15 minutes.
Remove carefully from boiling water bath and place on a towel on the counter (this reduces the change of glass breakage).
Allow to sit overnight before moving. Check seals in the morning and refrigerate anything that didn't fully seal.