Grandpa's Pickles
These were a kind of sweet pickle my grandpa always made. They are the only kind of pickle I like to eat.
These were a kind of sweet pickle my grandpa always made. They are the only kind of pickle I like to eat.
- Carbohydrate 2.21712000187424 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Jar (598g)
- Sodium 139540.720401043 mg
- Sugar 2.21712000187424 g
- Trans Fat 0 g
- Calories 50 calories
Step-by-step
- Drain pickles and place in a large bowl.
- Add sugar and vinegar.
- Stir until sugar dissolves.
- Place pickling spice in a small breathable bag. (I use a piece of t-shrit fabric and then tie the top with fishing line).
- Place pickling spice and pickles in a air tight container.
- These are best when you let them marinate for a week or so before eating them.
Standard dill pickles offer a sharp, briny profile, but this preservation method fundamentally shifts the moisture balance by introducing a high concentration of sugar that draws out remaining water while simultaneously infusing the cucumber cells with aromatic vinegar. While commercial sweet pickles often rely on high-fructose corn syrup and chemical stabilizers, this formulation uses simple household pantry components to achieve a crisp texture without requiring any heat processing or water bath canning equipment. Because this preparation is strictly a refrigerator pickle, storing the container consistently at or below 40 degrees Fahrenheit is mandatory to prevent spoilage over the recommended seven-day marinating window.
Adapting this technique for specific dietary restrictions is straightforward since the base recipe is naturally gluten-free, dairy-free, and vegan. Substituting standard white vinegar or apple cider vinegar for the specified tarragon vinegar will alter the herbal top notes, but the fundamental acid-to-sugar ratio remains stable as long as the total liquid volume stays proportional to the sugar load. When evaluating whether the sugar has fully dissolved into the vinegar before sealing the container, run a silicone spatula across the bottom of the mixing bowl to check for residual grit. Patience during the week-long resting period allows the dense sugar solution to fully penetrate the cucumber tissues, transforming the interior flavor profile from sharp saltiness to a balanced sweet-tart crunch.
