Skip to Content

Amish Sweet Pickle Recipe: How to Pickle Sweet Dill in Your Refrigerator

Welcome to my blog, fellow food enthusiasts! Today, I am thrilled to share with you an age-old Amish Sweet Pickle Recipe. This is not just a recipe; it’s a tale of tradition, a journey of flavors, and a testament to the simplicity and skill of Amish cooking.

An Old Recipe with a Rich History

The Amish sweet pickle recipe has been passed down through generations, preserving its original recipe and flavor. It’s much more than an old recipe; it’s a piece of history, a part of Amish culture, and their love for food. The Amish are well-known for their delicious and hearty meals, with pickles being a staple in many of their dishes.

The Art of Pickling

Pickling is an age-old technique for preserving food. The Amish sweet pickle recipe utilizes this method, transforming ordinary cucumbers into flavor-packed sweet dill pickles. The pickling process involves soaking the cucumbers in a brine solution, usually a mixture of white vinegar, water, and salt, along with a variety of spices like mustard seed, celery seed, dill seed, and red pepper flakes.

Fresh cucumbers, dill, and other spices arranged on a wooden table, ready for pickling.

Perfect for Special Occasions and Everyday Meals

These sweet pickles are a favorite for special occasions and everyday meals. Whether you’re serving them as a side with chicken salad or potato salad, or using them to add a tangy kick to tuna salad, they’re sure to enhance your dish. Plus, they’re a great way to preserve a summer bounty of cucumbers for the short days of winter.

The Pickle’s Journey: From Cucumber to Sweet Dill

The first thing in this Amish sweet pickle recipe is selecting the right cucumbers. Pickling cucumbers are ideal for this process. Once selected, the cucumbers are cleaned and cut into slices or spears. Then, they are combined with the pickling spices in quart jars, and a hot liquid made from white sugar and white vinegar is poured over the cucumber mixture.

Sliced cucumbers and spices in a glass jar ready to be pickled.

Patience is a Virtue: The Seven-Day Wait

One special thing about this recipe is that it’s a seven day pickles recipe. Once the jars are filled and sealed, they are stored at room temperature for seven days. Each day, the jars are shaken to ensure that the flavors are well distributed. On the seventh day, the jars are refrigerated, and the pickles are ready to be enjoyed the next day.

Tips for the Perfect Amish Sweet Pickle

To make the best pickles, remember to follow the exact measurements in the recipe card. Overfilling the jars can result in less crisp pickles. Also, ensure that the jars are sterilized before use. You can do this by boiling them in a canning pot or a boiling water canner.

A bowl of crispy, homemade Amish sweet pickles.

Share the Love: Gifting Homemade Sweet Dill Pickles

Homemade sweet dill pickles make the perfect gift for your loved ones. They are a great way to share a bit of the Amish culture and your love for cooking. Plus, who wouldn’t appreciate a jar of homemade pickles? They’re great with sandwiches, salads, and even as a snack on their own.

Conclusion: More than Just a Recipe

In conclusion, the Amish sweet pickle recipe is more than just a recipe. It’s a tradition, a story, and a celebration of the Amish culture. Whether you’re trying it for the first time or it’s a family favorite, this recipe is sure to bring a bit of the Amish kitchen into your own. Happy pickling!

Amish Sweet Pickle Recipe

Amish Sweet Pickle Recipe

Yield: 4 quarts
Prep Time: 3 hours
Cook Time: 15 minutes
Additional Time: 5 days

This recipe guides you through the process of making Amish Sweet Pickle. These pickles are perfect as a tangy snack, or as a side dish at your next BBQ or family gathering. You can store them in a cool, dark place for up to a year.


  • 4 quarts of sliced cucumbers
  • 6 white onions, thinly sliced
  • 1/2 cup of salt, canning or kosher
  • 4 cups white sugar
  • 4 cups white vinegar
  • 1 teaspoon turmeric
  • 1 teaspoon celery seed
  • 1 tablespoon mustard seeds


  1. In a large bowl, combine cucumbers, onions, and salt.
  2. Cover the mixture with crushed ice and let it stand for 3 hours.
  3. Rinse and drain the mixture thoroughly.
  4. In a large pot, combine sugar, vinegar, turmeric, celery seed, and mustard seeds.
  5. Add the cucumber and onion mixture to the pot and return to a boil.
  6. Pack the mixture into sterilized jars and pour the hot vinegar mixture over it.
  7. Process the jars in a boiling water bath for 10 minutes.
  8. Let the jars stand at room temperature for 5 days before using.


Always practice safe canning methods and guidelines.

Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 150mgCarbohydrates: 18gNet Carbohydrates: 18gFiber: 0gSugar: 17gSugar Alcohols: 0gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe