Seven Day Sweet Pickles THM-FP, Sugar-free, Low Carb

Cucumbers have always been a top priority when deciding what to plant in my garden. Our family loves to eat them raw and I love to pickle them. A favorite recipe to can for years was Seven Day Sweet Pickles. This recipe can be found in old cookbooks from our grandmother’s time. The original recipe took quite a lot of sugar but you can have the same crunchy sweet pickle using Stevia.

Stevia is the only sugar substitute I use in canning pickles. Sugar Alcohols like Erythritol and Xylitol will make pickles soft over time. If there is one thing I dislike; that is mushy pickles! Even the picky eaters in our family loves these pickles because they stay crunchy. .

I plant pickling cucumber for canning and burpless cucumbers for fresh eating. Pickling cucumber have a lighter color skin and are shorter and blocker than fresh eating cucumbers. I bought a pack of 4 pickling cucumber plants at our local garden center this spring. They must have loved the soil and our weather because they kept producing until I had 65 quarts of pickles preserved. We even ate quite a number of them raw. I have never had pickle plants that produced like this ever before.

Both my husband and I grew up in families that loved to garden and preserve food. My family loved the zesty dill pickles and my mother-in-law made the best sweet pickles. I, now, preserve both kinds of pickles and we enjoy the variety it brings to our table.

We also enjoy Cold-brined pickles that I store in my spare fridge. These pickles are packed into jars raw and a brine is poured over them. The jars are set in the fridge for a few weeks before eating.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change.

Seven Day Sweet Pickles THM-FP

  • 12 pounds pickling cucumbers
  • Boiling water
  • Syrup:
  • 4 cups apple cider vinegar
  • 1 3/4 teaspoons THM Stevia
  • 6 cups water
  • 2 tablespoons canning salt
  • 1 tablespoon celery salt
  • 4 tablespoons pickling spice
  • 1/2 teaspoon garlic powder
  • pint canning jars
  • Day 1: Wash pickles to remove dirt and the little prickles. Place whole pickles in a large crock or stainless steel kettle. Pour boiling water over pickles until they are completely covered. Let set a room temperature.
  • Days 2, 3, 4: Each day drain water off of pickles. Discard water. Fill a kettle with fresh water and bring to a boil. Pour over pickles until completely covered. Let set a room temperature.
  • Day 5: Drain the water off the pickles. Discard water. Cut the pickles in 1/2 inch pieces, discarding the blossom and stem ends. In a kettle combine vinegar, Stevia, water, and salt . I place the pickling spice, ,celery salt, and garlic powder in a muslin bag and sew it shut. This will keep the brine clear. Add the spice packet to the syrup. Bring to a boil. Pour over pickles. Let set a room temperature.
  • Day 6: Pour the brine into a kettle. Bring to a boil. Pour over the pickles. Let set a room temperature.
  • Day 7: Prepare you water bath canner by filling with water and bringing it to a boil. Reduce heat to keep the water in the canner hot. Wash pint canning jars. Set aside. Place the pickles and brine in a large kettle. Bring to a boil. Pack pickles into jars. Discard spice bag. Add brine to filled pickle jars. Wipe the edge of jar’s rim clean. Twist on lids and rings. With canning tongs place jars in the prepared water bath canner. Bring water to a full boil. Reduce heat and simmer for 10 minutes. With canning tongs remove jars from canner. Allow to cool 24 hours. Check for seal. Store in a cool dry place.

I love to use 2 gallon crocks to make pickles but stainless steel kettles work well, too.

These pickles are waiting to have the brine poured over them. See how the boiling water has partially cooked the pickles making them appear clear.

Here is the small bag I have sewn together to hold the spices. This will keep the brine clear of particles. When I am ready to can the pickles, I toss the spice bag in the trash.

Jars of canned Seven Day Pickles ready to go on my canning shelves.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I want to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

PIckling Cucumber Seeds
Hot Water Bath Canner
2 Gallon Stoneware Crock
Quart Jars with Lids and Rings
Pint Canning Jars
Canning Tool Set
Pickling Spice
Apple Cider Vinegar
Pickling and Canning Salt
Garlic Powder
Celery Salt

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Seven Day Sweet Pickles THM-FP

Course Salad
Cuisine American
Author Glenda Groff

Ingredients

  • 12 pounds cucumbers
  • Boiling water
  • Syrup:
  • 4 cups apple cider vinegar
  • 1 3/4 teaspoons THM Stevia
  • 6 cups water
  • 2 tablespoons canning salt
  • 1 tablespoon celery salt
  • 4 tablespoons pickling spice
  • 1/2 teaspoon garlic powder
  • pint canning jars

Instructions

  1. Day 1: Wash pickles to remove dirt and the little prickles. Place whole pickles in a large crock or stainless steel kettle. Pour boiling water over pickles until they are completely covered. Let set a room temperature.

  2. Days 2, 3, 4: Each day drain water off of pickles. Fill a kettle with fresh water. Bring to a boil. Pour over pickles until completely covered. Let set a room temperature.

  3. Day 5: Drain the water off the pickles. Cut the pickles into 1 inch pieces, discarding the blossom and stem ends. In a kettle combine vinegar, Stevia, water, and salt. I place the pickling spice, celery salt, and garlic powder in a muslin bag and sew it shut. This will keep the bring clear. Add the spice packet to the syrup and bring to a boil. Pour over pickles. Let set a room temperature.

  4. Day 6: Pour the brine into a kettle. Bring to a boil and pour over the pickles. Let set a room temperature.
  5. Day 7: Prepare you water bath canner by filling with water and bringing it to a boil. Reduce heat to keep water in canner hot. Wash pint jars. Set aside. Place the pickles and brine in a large kettle. Bring to a boil. Pack pickles into jars. Discard spice bag. Add brine to filled pickle jars. Wipe the edge of the jar's rim clean. Turn on lids and rings. With canning tongs place jars in the prepared water bath canner. Bring water to a full boil. Reduce heat and simmer for 10 minutes. With canning tongs remove jars from canner. Allow to cool 24 hours. Check for seal. Store in a cool dry place.

You will find over 500+ THM on-plan recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

This image has an empty alt attribute; its file name is hg-cookbook-pic-25.png

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.