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Sweet & Tangy: Stevia Sweet Pickles for Canning

The memory of my grandmother’s pantry is forever etched in my mind. Jars upon jars lined the shelves, a testament to her tireless summer efforts. Among the glistening rows, her sweet pickles always held a special allure. They were a perfect blend of sweet, tangy, and crunchy – a burst of sunshine bottled for colder days. Now, I can make a similar sweet pickle using stevia, making it perfect for those who are avoiding sugar.

Recipe Overview

Prep Time: Several hours or overnight
Cook Time: 15 minutes
Total Time: 24 hours 15 minutes
Yields: 5-6 pints
Dietary Type: Gluten-Free, Sugar-Free

Ingredients

3 1/2 lbs pickling cucumbers, 4-5 inches long
2 1/2 cups water
3 1/2 cups apple cider vinegar
3/4 cup kosher salt
1 teaspoon kosher salt
3/4 ounce whole mixed pickling spice, tied in a cheesecloth
1 onion, chopped
Fresh garlic (optional)
20 (1 g) packets stevia, I used NOW Foods brand, be sure to check the sugar equivalency charts of your stevia brand

Equipment Needed

Large glass bowl
Dinner plate (optional, to keep cucumbers submerged)
Canning pot with rack
6 pint canning jars and lids
Cheesecloth
Non-metallic spatula or chopstick

Instructions

Begin by preparing your cucumbers. Scrub the cucumbers thoroughly. Quarter them lengthwise, and place them in a large glass bowl.
Add 3/4 cup kosher salt to the bowl. Cover the cucumbers with ice water. Mix well to dissolve the salt.
To ensure all cucumbers are submerged in the brine, you may place a dinner plate on top to weigh them down. Refrigerate the bowl for several hours or, ideally, overnight. This step is crucial for drawing out excess moisture and firming up the pickles.
Prepare the canning equipment. Bring the water in your canner to a boil.
Thoroughly wash the 6 pint canning jars and lids. Place them in the boiling water. Ensure the water level completely covers the caps of the jars. Leave them in the simmering water until you are ready to fill them. This sterilizes the jars and prevents spoilage.
The next day (or after several hours), drain the cucumbers. Rinse them 2 or 3 times in cold water to remove excess salt. Set them aside.
In a large pot, combine the apple cider vinegar, water, and 1 teaspoon kosher salt. Bring the mixture to a boil.
Add the chopped onion and the cheesecloth filled with pickling spice to the pot. Reduce the heat to a simmer.
Add the stevia packets to the simmering pickling liquid. Stir until the stevia is completely dissolved.
Bring the canner rack up and raise the heat to boil. Take one jar out of the rack, draining the water.
If desired, add fresh garlic to the jar (optional). Fill the jar with the cucumbers, packing them in tightly. You may find it easier to turn the jar on its side while filling.
Fill the jar with the simmering pickling liquid, leaving 1/2 inch headspace at the top. Headspace is essential for proper sealing during the canning process.
Slide a non-metallic spatula or a chopstick between the cucumbers in the jar to release any trapped air pockets. Repeat this process a few times to ensure all air is removed.
Remove a 2-piece lid from the hot water. Wipe the jar rim and the lid with a clean, dry cloth to ensure a good seal.
Screw the lid band down, just until resistance is met. Do not overtighten, as this can prevent proper sealing.
Set the jar into the rack in the canner. Repeat steps 10-15 until all jars are filled.
Lower the rack into the canner pot and put the lid on. Start a timer for 15 minutes and process the jars at a gentle but steady boil. Maintaining a consistent boil is vital for safe canning.
After 15 minutes, raise the canner rack and carefully remove the jars, setting them on a dry towel to cool. Avoid jarring, shaking, or tipping the jars during the cooling process.
Leave the jars undisturbed for 24 hours. During this time, you should hear a “popping” sound as the jars seal.

Expert Tips & Tricks

Stevia Type: The sweetness of stevia can vary significantly between brands. Always consult the sugar equivalency charts provided by your stevia manufacturer to ensure the right level of sweetness. Taste the brine and adjust stevia to your preference before canning.
Cucumber Firmness: Soaking the cucumbers in ice water and salt overnight is key to achieving crisp pickles. Don’t skip this step!
Headspace is Key: Leaving the correct amount of headspace (1/2 inch) is crucial for proper sealing. Too little headspace and the jars might not seal; too much and the pickles could spoil.
Spice it Up: Feel free to adjust the pickling spices to your liking. Add a pinch of red pepper flakes for a little heat, or a few mustard seeds for extra flavor.
Jar Positioning: Slightly angling the jar while filling it with cucumbers can help prevent air pockets from forming.

Serving & Storage Suggestions

Once cooled and sealed, these Stevia Sweet Pickles are shelf-stable and can be stored in a cool, dark place for at least a year. After opening, refrigerate any unused portion. Serve these pickles chilled as a side dish with sandwiches, burgers, grilled meats, or as part of a relish tray. Their sweet and tangy flavor complements many dishes. Once opened, the pickles should be consumed within 1-2 weeks for optimal flavor and texture.

Nutritional Information

Here’s an estimate of the nutritional information per serving. Keep in mind that this can vary depending on the exact measurements and ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	92 kcal	N/A
Calories from Fat	3g	N/A
Total Fat	0.4 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	17342.6 mg	722%
Total Carbohydrate	15.3 g	5%
Dietary Fiber	1.9 g	7%
Sugars	6.9 g	N/A
Protein	2.3 g	4%

Note: The sodium content appears unusually high in the original data. It’s recommended to double-check your calculations based on the amount of salt used.

Variations & Substitutions

Different Vinegar: While apple cider vinegar provides a classic flavor, you could experiment with white vinegar or white wine vinegar. The flavor will change slightly, so adjust the sweetness accordingly.
Spice Variations: Instead of a pre-mixed pickling spice blend, create your own with ingredients like mustard seeds, coriander seeds, dill seeds, peppercorns, and bay leaves.
Sweetness Level: If you prefer a less sweet pickle, reduce the amount of stevia. Remember to taste the brine before canning and adjust as needed.
Vegetable Additions: Feel free to add other vegetables to the jar along with the cucumbers, such as sliced carrots, bell peppers, or pearl onions.
Spicy Sweet Pickles: Add a pinch of red pepper flakes or a small, dried chili pepper to each jar for a spicy kick.

FAQs (Frequently Asked Questions):

Q: Why do I need to soak the cucumbers in salt water?
A: Soaking the cucumbers in salt water draws out excess moisture, resulting in a firmer and crispier pickle. It also helps to prevent the pickles from shriveling during the canning process.

Q: Can I use regular table salt instead of kosher salt?
A: Kosher salt is preferred because it doesn’t contain iodine or anti-caking agents, which can sometimes cloud the brine. However, you can use table salt if you don’t have kosher salt, but be sure to use the correct amount by weight.

Q: How do I know if my jars have sealed properly?
A: After the jars have cooled for 24 hours, check the lids. The center of the lid should be slightly concave and not flex when pressed. If a lid flexes, the jar did not seal properly and should be refrigerated and consumed within a few weeks.

Q: Can I reuse canning lids?
A: No, canning lids are designed for single use only. Once they have been used for canning, they will not create a proper seal for future canning projects. However, you can reuse the metal bands.

Q: What if my pickles taste too salty?
A: If your pickles taste too salty, you may have used too much salt in the brine. Consider reducing the amount of salt in future batches. You can also try soaking the pickles in fresh water for a short time before serving to draw out some of the salt.

Final Thoughts

There’s something incredibly satisfying about filling your pantry with homemade preserves. These Stevia Sweet Pickles are a delicious and healthier alternative to traditional sweet pickles, allowing you to enjoy that classic flavor without the added sugar. I urge you to try this recipe and experience the joy of creating your own sweet and tangy delights. Share your creations with friends and family, and let them savor the fruits (or rather, the cucumbers!) of your labor. Happy canning!

Stevia Sweet Pickles for Canning Recipe