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How to Make Sweet Pickle Sticks: An Illustrated Guide

Updated on July 2, 2015
ButterflyWings profile image

Butterfly has been gardening and preserving food of all kinds for many years, and she thrives on the creativity involved in these processes.

A Pickling Crock is a Good Investment

This is a two-gallon, old-fashioned pickling crock.
This is a two-gallon, old-fashioned pickling crock.

Ingredients for Sweet Pickle Sticks

  • Cucumbers - any variety will work, but short, thick ones slice prettiest for this recipe (lengthwise)
  • Boling water to cover

Pickling Solution:

  • 3 3/4 cups white vinegar
  • 3 cups white sugar
  • 3 tablespoons pickling salt (found in the pickle-making section of your local supermarket)
  • 4 1/2 teaspoons celery seed
  • 4 1/2 teaspoons turmeric
  • 3/4 teaspoon mustard seed

This amount of solution is enough for about three quarts, or six pints of pickles. For the number of quarts shown in this hub, the solution was doubled or somewhat more.

The Necessary Canning Equipment for Sweet Pickle Sticks

You wil need:

  • A boiling waterbath or steam canner
  • Canning jars (quarts), with appropriate lids
  • Jar lifter
  • Tongs, or magnetic┬álid lifter
  • Large pot, for boiling pickling solution
  • Large crock or bowl, for soaking cucumbers
  • Large collander, for draining cucumbers
  • Ladle

Step One - Wash and Cut the Cucumbers, Soak in Boiling Water

Gently scrub fresh, firm cucumbers (for best quality, pick early in the morning). Select only those with no signs of deterioration or bruising.
Gently scrub fresh, firm cucumbers (for best quality, pick early in the morning). Select only those with no signs of deterioration or bruising.
Heat drinking water to boiling - enough to cover sliced cucumbers.
Heat drinking water to boiling - enough to cover sliced cucumbers.
Slice cucumbers lengthwise into a suitably sized crock, or large mixing bowl.
Slice cucumbers lengthwise into a suitably sized crock, or large mixing bowl.
Pour boiling water over cucumber sticks to cover completely. This crock will soak enough pickle sticks for about seven quarts.
Pour boiling water over cucumber sticks to cover completely. This crock will soak enough pickle sticks for about seven quarts.
Cover the cucumber sticks with a plate and weight them down - they will try to float on top of the water if you don't. Soak 4-5 hours.
Cover the cucumber sticks with a plate and weight them down - they will try to float on top of the water if you don't. Soak 4-5 hours.

Step Two - Prepare Your Jars and Canning Equipment

While cucumbers are soaking, wash (sterilize if necessary) and examine jars (chips, cracks), rings (bent, excessive rust), and lids (misaligned rubber). Heat boiling waterbath canner, about two-thirds full of water for a full load.
While cucumbers are soaking, wash (sterilize if necessary) and examine jars (chips, cracks), rings (bent, excessive rust), and lids (misaligned rubber). Heat boiling waterbath canner, about two-thirds full of water for a full load.
Either gently simmer the lids (don't boil!), or set them in a small pan and pour on boiling water to cover, to scald them.
Either gently simmer the lids (don't boil!), or set them in a small pan and pour on boiling water to cover, to scald them.

Step Three - Drain Cucumbers, Pack Them into Jars

Drain water off cucumber sticks.
Drain water off cucumber sticks.
Set them in a large container (in this case, a roasting pan) which will be easy to grab small handfuls from.
Set them in a large container (in this case, a roasting pan) which will be easy to grab small handfuls from.
Mix up solution (see note, above, to determine quantity). Boil five minutes.
Mix up solution (see note, above, to determine quantity). Boil five minutes.
Meanwhile, pack cucumber sticks into clean jars. Pack tightly, but don't crush.
Meanwhile, pack cucumber sticks into clean jars. Pack tightly, but don't crush.
Ladle hot solution over cucmbers, leaving 1/2-inch headspace. Wipe rim of jar with clean, damp cloth.
Ladle hot solution over cucmbers, leaving 1/2-inch headspace. Wipe rim of jar with clean, damp cloth.
Place lid on jar, and screw on band firmly, but not terribly tight.
Place lid on jar, and screw on band firmly, but not terribly tight.
Place jars into canner rack.
Place jars into canner rack.

Step Four - Process Pickles in a Boiling Waterbath Canner, Cool Jars and Store Them

Gently place rack with jars into canner - beware of splashing hot water!
Gently place rack with jars into canner - beware of splashing hot water!
Water should cover jars by about one inch. Put on lid, wait for water to return to a full boil, and process pickles 5 minutes.
Water should cover jars by about one inch. Put on lid, wait for water to return to a full boil, and process pickles 5 minutes.
Lift jars out carefully, and set on a towel away from drafts.
Lift jars out carefully, and set on a towel away from drafts.
Let sit overnight. Jars usually "pop" or "ping" when properly sealed. Wash outsides of jars with mild, soapy water to remove any hard water stains or pickling residues.
Let sit overnight. Jars usually "pop" or "ping" when properly sealed. Wash outsides of jars with mild, soapy water to remove any hard water stains or pickling residues.

Still Have Lots of Cucumbers? Try Cucumber Kimchi

Comments

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    • ButterflyWings profile imageAUTHOR

      ButterflyWings 

      4 years ago

      I'm happy to please! Thanks for enjoying.

    • Jason Matthews profile image

      Jason Matthews 

      4 years ago from North Carolina

      Great recipe. Your pictures help to make all the steps so clear! Thanks for sharing!

    • ButterflyWings profile imageAUTHOR

      ButterflyWings 

      7 years ago

      Patricia, I'd give them at least three weeks, and six would be better.

    • profile image

      Patricia 

      7 years ago

      I made these this morning. Could u tell me when they will be ready to eat.Thanks for the recipe i looked for a long time for one.

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