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Sweet Christmas Pickles


Grandma had so many ways of making pickles. Instead of cooking the cucumbers for 14 minutes, she sometimes soaked them in a mixture of 5 cups water and 1/2 cup salt for 20 hours. That gave her a firm pickle that crunched but saved her the trouble of cooking the cucumbers.

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  • 16 large cucumbers, seeded, coarsely chopped
  • 6 1/2 cups granulated sugar
  • 2 cups cider vinegar
  • 1 tablespoon salt
  • 1/8 teaspoon oil of cinnamon
  • 1/8 teaspoon oil of cloves


Servings 8
Adapted from


Step 1

Place the cucumbers in enough water to cover in a large stockpot. Cook over medium heat until tender, about 14 minutes; drain. Place in a large bowl.

Combine granulated sugar, vinegar, salt, oil of cinnamon and oil of cloves in a large saucepan. Bring to a boil, stirring continually. Pour over cucumbers. Let stand, covered, for 8 to 10 hours. Drain the cucumbers, reserving the syrup.

Bring the reserved syrup to a boil in a large saucepan over medium heat. Pour over cucumbers in bowl. Let stand, covered, for 8 to 10 hours.

Place cucumber mixture in a large stockpot. Bring to a boil over medium heat.

Spoon into 8 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes.


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