Old fashioned sweet nine day pickles are a beloved tradition, producing crisp, sweet, tangy pickles with deep flavor and a satisfying crunch. Unlike quick refrigerator pickles, these are slow-cured over nine days, allowing the cucumbers to absorb a complex brine, resulting in a treat that’s perfect for sandwiches, relish trays, or snacking straight from the jar. This guide will walk you through the entire process, from preparing your cucumbers to sealing your jars for safe storage. Before starting, ensure you have the time and space for a multi-day project, and that your kitchen is clean and well-organized to maintain food safety.
What You’ll Need
- 8 pounds small, firm pickling cucumbers (3-4 inches long)
- 2 cups pickling lime (food grade, not garden lime)
- 2 gallons water (for soaking)
- 2 tablespoons alum (optional, for extra crispness)
- 4 cups distilled white vinegar (5% acidity)
- 8 cups granulated sugar
- 1/2 cup pickling salt (not iodized table salt)
- 2 tablespoons whole mixed pickling spice
- Cheesecloth or a spice bag
- Large non-reactive containers (glass, ceramic, or food-grade plastic)
- Large non-reactive pot (stainless steel or enamel-coated)
- Canning jars (quart or pint), lids, and rings
- Jar lifter and canning funnel
- Clean towels and a ladle
Step-by-Step
- Day 1: Prepare the Cucumbers
Wash the cucumbers thoroughly, scrubbing gently to remove any dirt or spines. Remove a thin slice (1/16 inch) from the blossom end of each cucumber (this end contains enzymes that can soften pickles). Leave cucumbers whole or cut into spears or chunks as desired. - Day 1: Lime Soak
In a large non-reactive container, dissolve 2 cups pickling lime in 2 gallons of water. Stir well. Add cucumbers, ensuring they are fully submerged (you may need to weigh them down with a plate). Let soak for 24 hours at cool room temperature (not in direct sunlight). This step gives the pickles their signature crunch. - Day 2: Rinse and Soak
Drain cucumbers and discard lime water. Rinse cucumbers several times in fresh, cold water. Soak in fresh water for 3 hours, changing the water every hour to thoroughly remove all lime residue. This is crucial for food safety and texture. - Day 2: Alum Soak (Optional)
If you want extra crispness, dissolve 2 tablespoons alum in 2 gallons of water, add cucumbers, and soak for 2 hours. Rinse thoroughly afterward. Alum is optional and should be used sparingly. - Day 2: Prepare Brine
In a large non-reactive pot, combine 4 cups vinegar, 8 cups sugar, 1/2 cup pickling salt, and 2 tablespoons of mixed pickling spices tied in cheesecloth or a spice bag. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat. - Day 2: Brine Soak
Place rinsed cucumbers in a clean non-reactive container. Pour the hot brine over cucumbers to cover. Weigh them down to keep submerged. Cover loosely and let stand at room temperature for 24 hours. - Days 3-8: Daily Brine Reheat
Each day, drain the brine into a pot, bring it to a boil, then pour it back over the cucumbers. Repeat this process for 6 days (days 3 through 8). This daily reheating infuses flavor and helps preserve the pickles. Always ensure the cucumbers are covered with brine and re-cover after each brining. - Day 9: Final Boil and Pack
On the ninth day, drain the brine, bring it to a boil one last time, and remove the spice bag. Meanwhile, pack cucumbers into sterilized canning jars, leaving 1/2 inch headspace. - Day 9: Fill and Seal
Pour hot brine over cucumbers in jars, covering completely. Remove air bubbles by running a clean utensil around the inside edge. Wipe jar rims with a clean damp cloth, apply lids, and screw on rings until fingertip tight. - Day 9: Process Jars
Process jars in a boiling water bath canner for 10 minutes (adjust for altitude as needed). Remove and let cool undisturbed for 12-24 hours. Check seals; lids should not flex when pressed. - Store and Enjoy
Label jars with the date. Store in a cool, dark place. For best flavor, allow pickles to cure for at least 2 weeks before opening. Refrigerate after opening.
Common Mistakes
- Not removing the blossom end: Skipping this step can result in soft pickles.
- Insufficient rinsing after lime soak: Lime residue can cause bitterness and is unsafe to consume.
- Using table salt instead of pickling salt: Table salt contains additives that can make brine cloudy and affect flavor.
- Not weighing down cucumbers: Cucumbers that float above the brine can spoil or ferment undesirably.
- Skipping daily brine reheating: This can lead to uneven flavor and poor preservation.
- Improper jar sterilization or sealing: This increases the risk of spoilage or contamination.
Tips
- Use only fresh, firm pickling cucumbers; avoid overripe or waxed cucumbers.
- Maintain cleanliness throughout the process to prevent contamination.
- Adjust spice blends to taste: add cinnamon sticks, cloves, or mustard seeds for variety.
- For extra crunch, refrigerate cucumbers before starting and use alum or grape leaves (the latter contain tannins that help preserve texture).
- Label each jar with the date and batch number for easy tracking.
- Share with friends and family—these pickles make excellent gifts!
Troubleshooting
- Pickles are soft or mushy: This is often due to not removing the blossom end, using overripe cucumbers, or insufficient rinsing after the lime soak. Always use fresh, small cucumbers and follow rinsing instructions carefully.
- Brine is cloudy: This can occur if table salt is used, if cucumbers weren’t rinsed thoroughly, or if jars weren’t properly sterilized. Use pickling salt and ensure all steps are followed precisely.
- Pickles float in jars: This is normal for the first few weeks. Over time, they will absorb brine and sink.
- Lids did not seal: If a jar did not seal, refrigerate and use within 2 weeks, or reprocess with a new lid within 24 hours.
- Off smells or visible mold: Discard any pickles or jars with unusual odors, mold, or signs of spoilage. Never taste pickles you suspect may be spoiled.
Frequently Asked Questions
- Can I use regular cucumbers instead of pickling cucumbers?
No, regular cucumbers often have thicker skins and more seeds, resulting in soft or hollow pickles. Use small, firm pickling cucumbers for best results. - Is pickling lime safe to use?
Yes, when used properly and rinsed thoroughly. Never skip the multiple rinses after the lime soak—this removes excess lime and ensures safety. - Can I reduce the sugar in this recipe?
Reducing sugar will alter flavor and may affect preservation. The high sugar content is traditional and helps with both flavor and texture. - How long do nine day pickles last?
Properly processed and sealed jars can last up to a year in a cool, dark pantry. Once opened, refrigerate and use within 1-2 months. - Can I skip the water bath canning step?
No. Proper canning is essential for shelf-stable, safe pickles. Otherwise, store in the refrigerator and consume within a few weeks. - Why do I need to reheat the brine every day?
This daily reheating ensures even flavor penetration, helps kill microbes, and prevents spoilage during the curing process.
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