Total Time
Prep 35 mins
Cook 0 mins

As I was a child, I remember every summer walking around a sticky kitchen floor from the old 13-day sweet pickles in the old fashioned crock that my mother would slave over, but this takes over and is done within 24 hrs.


  1. Pour sour pickles into strainer, rinsing thoroughly.
  2. Discard juice.
  3. Slice and return to strainer, to allow more juice to drain.
  4. Rinse under running water allowing as much of the"sour" juice to come out as possible.
  5. I hold a hand-full between my hands and mash lightly then rinse again.
  6. (Making sure to remove as much of the sour juice as possible.) Return sliced, rinsed, pickles to gallon jar alternating with sugar till all pickles and sugar are in jar.
  7. Replace lid tightly and shake jar till all sugar dissolved.
  8. Set jar on counter up-side-down rotating right-side-up every hour.
  9. Pickles are sweet and crunchy by the next day.
  10. Ready to use!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a