Old-Fashioned 9-Day Pickles
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Two Traditional Recipes for Sweet and Dill Pickles That Are Worth the Wait
If there’s one thing I look forward to every summer, it’s standing over a big crock or mixing bowl, arms deep in fresh cucumbers from the garden, planning how I’ll turn them into pickles that’ll last us through the colder months.
Whether you like your pickles sweet or tangy, this post is for you. These two old-fashioned 9-day pickle recipes — one sweet, one dill — are slow, simple, and just yummy. The process takes time, but like most things in a country kitchen, that’s what makes them special.
📜 Pages of History
Here is something fun from the pages of history: Here’s how The Sheboygan Press described Nine-Day Old Pickles back in 1934 — proof that slow, careful pickling has been cherished for a hot minute.
"Let cucumbers stand in strong salt water for three days. Change into clear water and let stand three days. Place in alum water for one day. Then drain and make a syrup of sugar and vinegar with spices to taste, pour over pickles for two days." — Sheboygan Press, 1934
Let the pickling begin!
🍬 9-Day Sweet Pickles
Crisp, candy-sweet, and spiced with warm cloves and cinnamon — just like Grandma used to make.
Ingredients:
2 gallons sliced cucumbers (thick slices or spears- around 10 lbs)
1 cup pickling salt
Water to cover
1 tablespoon alum
8 cups sugar (divided)
2 cups white vinegar (5%)
2 tablespoons whole cloves
2 tablespoons whole allspice
Equipment:
Large ceramic crock or large bowl
Cheesecloth ( I actually use the little bags in the link)
Large pot
Sterilized canning jars & lids
🗓 The Sweet Pickle Process:
Day 1:
Place cucumber slices in a large non-metal container. I use large gallon jars. Dissolve 1 cup salt in enough cold water to cover. Pour over cucumbers, place a plate and a weight on top to keep submerged, and let sit 24 hours.
Day 2:
Drain and rinse cucumbers. Return to the container. Dissolve 1 tablespoon alum in boiling water (enough to cover the cucumbers). Pour over the cucumbers. Let sit 24 hours.
Day 3:
Drain and rinse cucumbers thoroughly. Set aside.
In a pot, combine:
4 cups sugar
2 cups vinegar (5%)
Spices tied in cheesecloth
Bring to a boil. Pour the hot syrup over the cucumbers. Cover and let sit 24 hours.
Days 4 to 8:
Each day, pour off the syrup into a pot, bring it to a boil, and pour it back over the cucumbers. Return the spice bag each time. Cover and let sit for another 24 hours.
Day 9:
Bring the cucumbers and syrup to a boil together. Remove the spice bag. Pack the hot pickles into sterilized jars. Ladle hot syrup over the pickles, leaving ½-inch headspace. Wipe rims, apply lids and rings.
Optional:
Process jars in a boiling water bath for 10 minutes for shelf-stable storage, or refrigerate and enjoy within 2–3 months.
Making sweet pickles
🥒 9-Day Dill Pickles (Vinegar Brine)
Tangy, garlicky, and full of dill — pantry-friendly and easy to gift or store.
Ingredients:
For soaking:
1 gallon cucumbers (whole or sliced)
½ cup pickling salt
Ice water to cover
For vinegar brine:
6 cups white vinegar (5%)
2 cups water
⅓ cup pickling salt
¼ cup sugar (optional)
2 tablespoons mustard seeds
2 tablespoons dill seed (or fresh dill heads)
1 teaspoon black peppercorns
6–8 garlic cloves, peeled (1 per jar)
Optional: chili flakes or hot pepper per jar
🗓 The Dill Pickle Process:
Days 1–3:
Place cucumbers in a non-reactive container. Cover with a cold brine made from ½ cup pickling salt and ice water. Keep in a cool location.
Days 4–5:
Drain cucumbers, rinse, and soak in fresh water for a few hours to remove excess salt.
Days 6–8:
Prepare brine: Combine vinegar, water, salt, sugar, and spices. Bring to a boil, then cool completely. Add cucumbers and let them soak in this brine in the fridge or a cool space for 2–3 days.
Day 9: Canning Day
Sterilize jars and lids.
Add garlic and dill to each jar.
Pack in cucumbers.
Reheat the brine and pour it over cucumbers, leaving ½" headspace.
Wipe rims, apply lids.
Process in a boiling water bath for 10 minutes.
Listen for the ping!
Let jars cool and rest 12–24 hours. Check seals. Store in a cool, dark place and wait at least 2–3 weeks before eating for best flavor.
🌿 Final Thoughts from the kitchen
Whether you’re drawn to the cozy sweetness of spiced pickles or the bright snap of garlic dill, both of these 9-day recipes offer a delicious way to honor the harvest and enjoy your cucumbers long after the vines have withered.
These methods have been passed down for generations — and there's something truly grounding about keeping those traditions alive in your own kitchen.
So try one, or try both — and maybe tuck away a few jars to gift come winter. Nothing sparks conversation like opening a jar of sunshine from last summer.
Happy pickling!
My Mantra
Stay rooted,
Roxanne
