This is my grandma’s recipe for sweet pickles—I made a batch this morning with Kirbys from the Grand Army Plaza Greenmarket and they turned out just as I remembered them. They’re a taste I associate strongly with visits to my grandparents’ farm during summers of my childhood.
These may appear to contain too much sugar—and they’re undoubtedly sweet pickles—but they taste mostly tangy-tart from the vinegar and the celery seed. (If you don’t have any of the latter, seek it out at a cheap supermarket or a dollar store. I bought a 3.25-ounce plastic container of it under the Spice Classics brand name for $1.19; at a regular supermarket, it will cost much more for less. On the other hand, I have yet to find mustard seed at a dollar store.)
Also, note that some of the amounts below may seem wonky on account of my halving Grandma’s original recipe.
Sweet Pickle Chips
Thinly slice two pounds of Kirby cucumbers into chips. Add to:- 2 cups vinegar
- 1.5 tablespoons salt
- 1/2 teaspoon mustard seed
- 2 tablespoons sugar
Simmer 10 minutes. Drain and put pickles into canning jars. The liquid can be reused for additional batches.
Mix:
- 1 2/3 cups vinegar
- a bit less than 3 cups of sugar
- 1 1/4 teaspoons celery seed
- 1 1/2 teaspoons whole allspice
Heat to boiling, pour over pickles and seal jars.
Makes about 4 quarts of pickles.