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Nana’s Three Day Cheerful Sweet Pickles

The memory of these pickles is as vibrant as the red food coloring that tints them. I remember as a little girl, peering into the depths of my Nana’s pantry, a magical place filled with rows and rows of jewel-toned jars. Among the green beans and tomato sauce, these cheerful sweet pickles always stood out, their ruby hue hinting at the sweet and tangy treasure within. They were a special treat, reserved for holidays and family gatherings, a crunchy burst of sunshine even on the grayest Pennsylvania days.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 73 hours 30 minutes
Yields: 4 pints
Dietary Type: Vegetarian

Ingredients

9 cucumbers, yellow
1/2 cup salt
3 1/2 quarts water
1 pint vinegar
1 teaspoon whole cloves
4 ounces maraschino cherries and juice
2 teaspoons red food coloring
Sugar (amount not specified in original recipe – see instructions)

Equipment Needed

Large bowls
Cheesecloth
Large pot
Sterilized canning jars and lids
Canning pot with rack

Instructions

Begin by peeling, seeding, and cubing the cucumbers. It’s important to remove the seeds, as they can make the pickles watery. Uniformly sized cubes ensure even pickling.
Place the cubed cucumbers in a large bowl and sprinkle with salt.
Cover the salted cucumbers with water (3 1/2 quarts). Ensure all the cucumber pieces are submerged. This brining process is crucial for drawing out excess moisture and firming up the cucumbers, resulting in a crisper pickle.
Let the cucumbers stand overnight at room temperature. This allows the salt to work its magic.
The next morning, heat the cucumbers to a boil. Place the cucumber and saltwater mixture in a large pot and bring to a rolling boil.
Immediately drain the cucumbers after boiling. Discard the salty water.
Now, prepare the pickling syrup. In a separate large pot, combine vinegar (1 pint) and sugar. The original recipe doesn’t specify the amount of sugar, but it will need to be enough to balance the tartness of the vinegar. A good starting point would be 3-4 cups, adjusting to taste after the first day. The sweetness should complement, not overpower, the other flavors.
Loosely tie the cloves in a piece of cheesecloth to create a spice bundle. This will allow the flavor to infuse the vinegar mixture without leaving bits of clove throughout the pickles.
Add the spice bundle to the vinegar and sugar mixture and heat to boiling. Stir until the sugar is completely dissolved.
Pour the boiling vinegar mixture over the drained cucumbers. Make sure all the cucumbers are covered in the liquid.
Let stand overnight. This allows the cucumbers to absorb the sweet and tangy flavors of the pickling syrup.
The following morning, heat the cucumber and vinegar mixture to a boil.
Reduce the heat and simmer until the cucumbers are tender, but be careful not to overcook them. You want them to retain a slight crunch. This simmering process can take anywhere from 30 to 60 minutes, depending on the size of the cucumber cubes and the desired level of tenderness. Test for doneness by piercing a cucumber cube with a fork; it should be easily pierced but still firm.
Add the maraschino cherries with their juice and the red food coloring. Stir gently to distribute the cherries and coloring evenly. The maraschino cherry juice and red food coloring contribute to the signature vibrant color and a touch of sweetness.
Ladle the hot pickles into hot, sterilized jars, leaving about 1/2 inch of headspace at the top. Headspace is the space between the top of the pickles and the lid of the jar. This is crucial for proper sealing.
Wipe the rims of the jars clean with a damp cloth. This ensures a good seal.
Place the sterilized lids on the jars and screw on the bands until fingertip tight. Fingertip tight means tightening the bands until you feel resistance, then backing off slightly.
Process the filled jars in a boiling water bath (212 degrees Fahrenheit) for five minutes. Use a canning pot with a rack to ensure the jars are fully submerged in boiling water. The processing time ensures a proper seal and preserves the pickles for long-term storage.
Carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “pop” sound, indicating that they have sealed properly.
Check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, it’s sealed. If it flexes, the jar didn’t seal properly and should be refrigerated and eaten within a few weeks.

Expert Tips & Tricks

Adjust the sugar: Taste the pickling syrup on the second day and adjust the amount of sugar to your preference. Remember that the flavors will mellow and meld together over time.
Cucumber Quality: Use fresh, firm yellow cucumbers for the best results. Avoid cucumbers that are soft or have blemishes.
Sterilizing Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes before filling. This helps prevent spoilage.
Don’t Overcook: Be careful not to overcook the cucumbers during the simmering process. Overcooked pickles will be mushy and unappealing.
Spice it Up: For a spicier version, add a pinch of red pepper flakes to the pickling syrup.

Serving & Storage Suggestions

Nana’s Cheerful Sweet Pickles are fantastic as a side dish with pork chops, ham, or roast chicken. They also make a delicious addition to charcuterie boards or as a topping for sandwiches and burgers. As Nana suggested, chopped and mixed with cream cheese, they transform into a delightful spread for dark rye bread.

Properly sealed jars can be stored in a cool, dark place (like a pantry) for up to a year. Once opened, refrigerate the pickles, and they will last for several weeks.

Nutritional Information

Please note that since the amount of sugar isn’t specified in the original recipe, the following nutritional information is an estimate and may vary depending on the amount of sugar used.

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	150 kcal	8%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1500mg	63%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	30g	–
Protein	1g	2%

Variations & Substitutions

Spice Variations: Experiment with different spices, such as mustard seeds, celery seeds, or allspice, to create your own unique flavor profile.
Sweetener Options: If you prefer a less refined sweetener, you can substitute honey or maple syrup for some of the sugar. Keep in mind that this may slightly alter the flavor and color of the pickles.
Cucumber Types: While the recipe calls for yellow cucumbers, you can also use other types of cucumbers, such as Kirby cucumbers, for a slightly different texture and flavor.
No Red Dye: For a more natural approach, omit the red food coloring. The pickles will still be delicious, just not as vibrantly colored.
Spicy Sweet: Add a sliced jalapeno to the simmering brine for a spicy-sweet kick!

FAQs (Frequently Asked Questions)

Q: Why does this recipe take three days?
A: The three-day process allows the cucumbers to properly brine, absorb the flavors of the pickling syrup, and develop the desired texture. Rushing the process can result in less flavorful or crisp pickles.

Q: Do I have to use red food coloring?
A: No, the red food coloring is optional. It’s primarily for aesthetic purposes. If you prefer a more natural look, you can omit it altogether.

Q: How do I know if my jars have sealed properly?
A: After processing and cooling, the lid of a properly sealed jar should be slightly concave and not flex when pressed down in the center. You should also hear a “pop” sound as the jars cool.

Q: What if my pickles are too salty?
A: If your pickles are too salty, you can try soaking them in fresh water for a few hours before serving. This will help to draw out some of the excess salt.

Q: Can I use this recipe for other vegetables?
A: While this recipe is specifically designed for cucumbers, you can experiment with other vegetables, such as green beans or cauliflower. Keep in mind that the cooking time may need to be adjusted depending on the vegetable.

Final Thoughts

Nana’s Three Day Cheerful Sweet Pickles are more than just a recipe; they’re a slice of family history, a reminder of simpler times, and a testament to the enduring power of homemade goodness. I encourage you to give this recipe a try and experience the joy of creating something truly special. Don’t be afraid to experiment with different spices and adjust the sweetness to your liking. And most importantly, share these cheerful pickles with the people you love. They are guaranteed to bring a smile to anyone’s face.

Nana’s Three Day Cheerful Sweet Pickles Recipe