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Sweet-Sour Pickles How to Make Them

Sweet-Sour Pickles How to Make Them

4 from 3 votes
These sweet-sour pickles are a tangy, crunchy treat with the perfect balance of sweetness and acidity. Made with fresh cucumbers, vinegar, sugar, and spices, they’re easy to prepare and perfect for snacking or adding to sandwiches and burgers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sliced cucumbers about 2 large cucumbers, sliced 0.25 inch thick
  • 1.5 cups white vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 0.5 teaspoon turmeric
  • 1 clove garlic minced

Method
 

Steps
  1. In a medium saucepan, combine vinegar, sugar, water, pickling salt, mustard seeds, celery seeds, turmeric, and minced garlic. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
  2. Reduce heat and simmer for 5 minutes to allow flavors to meld.
  3. Pack cucumber slices tightly into a clean glass jar or airtight container.
  4. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
  5. Let cool to room temperature, then cover and refrigerate for at least 24 hours before serving for best flavor.

Notes

For extra crunch, add a grape leaf or 1/4 teaspoon of alum to the jar before pouring in the brine. These pickles will keep in the refrigerator for up to 2 weeks.