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Last Updated on June 4, 2024 by Kiersten James

Easy Amish Sweet Pickles recipe for canning up those extra cucumbers this summer.

I feel like pickles are one of those things that you either love or hate without any inbetween.

My German blood loves anything pickled and doesn’t really discriminate with food preserved or fermented in brines. My husband on the other hand will not eat anything on his plate if there is a hint of pickle juice. To each their own.

I had to quickly boil the canning syrup and get the process completed while he was at work to avoid the house smelling like a massive cucumber fest when he came home. Fortunately, this Amish sweet pickles recipe for canning is super easy and includes very common ingredients.

We will use the water bath canning method to preserve the cucumbers so you don’t need any special equipment or large pressure canners. Just a clean quart sized mason jar with a fresh lid and ring will do!

Amish Sweet Pickles Recipe for Canning

Ingredients

  • 6 medium cucumbers or gherkins
  • 20 peeled garlic cloves
  • Sprig of fresh dill (optional)
  • 2 cups sugar
  • 2 cups vinegar
  • 2 cups water

Instructions

Slice the cucumbers into thin rings about 1/8″ thick then place rings into a medium sized bowl. I use a manual rotary tool with the slicing attachment that completes this task in less than a minute.

Mix the salt into the cucumbers by hand and toss to coat evenly. 

Let sit on the counter for 2-3 hours to draw out some of the water from the cucumbers.

Amish sweet pickles

Gently press the liquid out of the cucumbers taking care not to bruise the cucumber rings.

On the stove in a medium sized pot, bring the water, vinegar, and sugar to a boil to make the syrup. Whisk every so often to help the sugar dissolve. 

Clean a quart sized canning jar and put the cucumbers and garlic in the bottom of the jar. 

Pour the boiling syrup over the cucumber garlic mixture filling to 1″ from the top of the jar. Wipe the rim of the jar clean with a damp cloth.

How to Can Amish Sweet Pickles (Water Bath Method)

You’re ready to preserve your harvest! Seal the jar with a clean lid and ring, then submerge the jar in a large pot of water to start the water bath canning process. 

Fill the pot to about 3 or 4″ above the top of the jar and bring to a boil. Let the pot boil for 20-30 minutes or until you hear the “pop” of the seal. This could be as soon as 15 minutes depending on where your altitude lies. 

Carefully remove the jar from the pot and let cool on a trivet or somewhere safe. 

To ensure proper sealing, you should be able to remove the ring from the jar and lift it up by just the lid. There is no need to store canned jars with the rings once they’re sealed. 

Store in the pantry for up to a year. Once the jar is opened, Amish sweet pickles will keep well refrigerated for 1-2 months. 

Serving Amish Sweet Pickles

While my husband is pickle-phobic and leaves the house if he smells any hint of them, the ladies of the house liberally eat the pickles right out of the jar, on sandwiches, or as a side dish by themselves. They’re so good that really anything goes!

More Amish Recipes

Amish Chicken Pot Pie Recipe (With Square Noodles)

Amish Raisin Filled Cookie Recipe (Step by Step With Pictures)

Amish Blueberry Lemon Muffins (Pennsylvania Dutch Recipe)

Amish Sand Tarts Recipe (Pennsylvania Dutch)

Homemade Amish Apple Butter Recipe (Step by Step)

Amish sweet pickles

Amish Sweet Pickles (Recipe for Canning)

Yield: 1 quart
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes

Easy Amish Sweet Pickles recipe for canning up those extra cucumbers this summer.

Ingredients

  • 6 medium cucumbers or gherkins
  • 20 peeled garlic cloves
  • Sprig of fresh dill (optional)
  • 2 cups sugar
  • 2 cups vinegar
  • 2 cups water

Instructions

  1. Slice the cucumbers into thin rings about 1/8" thick then place rings into a medium sized bowl.
  2. Mix the salt into the cucumbers by hand and toss to coat evenly.
  3. Let sit on the counter for 2-3 hours to draw out some of the water from the cucumbers.
  4. Gently press the liquid out of the cucumbers taking care not to bruise the cucumber rings.
  5. On the stove in a medium sized pot, bring the water, vinegar, and sugar to a boil to make the syrup. Whisk every so often to help the sugar dissolve.
  6. Clean a quart sized canning jar and put the cucumbers and garlic in the bottom of the jar.
  7. Pour the boiling syrup over the cucumber garlic mixture filling to 1" from the top of the jar. Wipe the rim of the jar clean with a damp cloth.
  8. Seal the jar with a lid and ring, then submerge in a large pot of water to go through the water bath canning process.
  9. Fill the pot to about 3 or 4" above the top of the jar and bring to a boil. Let the pot boil for 30-40 minutes or until you hear the "pop" of the seal. This could be as soon as 15 minutes depending on where your altitude lies.
  10. Carefully remove the jar from the pot and let cool on a trivet or somewhere safe.
  11. To ensure proper sealing, you should be able to remove the ring from the jar and lift it up by just the lid. There is no need to store canned jars with the rings once they're sealed.
  12. Store in the pantry for up to a year. Once opened, pickles will keep well refrigerated for 1-2 months.

Notes

Multiply this recipe based on how many cucumbers you have available.

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