Seven-Day Pickles

By Ann Fulton

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Seven Day Pickles have been a family favorite around here for too many years to count. The tried-and-true recipe originally came from the grandmother of a dear friend and offers a taste of summer all year long!




Every summer, I look forward to making seven-day pickles.  Although the name implies a long, arduous process, the steps are quite simple and require just a few minutes most days. The reward is a sweet pickle that is unlike any other I have tried.  Growing up, I only liked dill pickles…until I tried these.

The main trick is to find a week when you will be home every day.  The last day is when the actual canning takes place although, to eliminate that step, the pickles can simply be packed in jars and stored in the refrigerator. Vinegar is an excellent preservative and, believe it or not, these pickles taste just as great after a year as they do right away.  They even keep their crunch.



If you like sweet pickles, you MUST make these! They're crisp, crunchy, and loaded with flavor. The recipe has stood the test of generations, and even the dill pickle lovers of the world seem to devour them! So good in burgers, salads, and on their own!

The original recipe calls for seven pounds of cucumbers. I have found, however, that using a lesser amount of cucumbers ensures there is sufficient brine to cover the pickles in the jars and still yields plenty to save and to share. If you prefer a larger batch, I recommend using 1 1/2 times the brine recipe for amounts greater than four pounds and up to six or seven pounds of cucumbers. After that, I would double the brine…and make sure your bowl is really big!

 Seven Day Pickles have been a family favorite around here for too many years to count. The tried-and-true recipe came from the grandmother of a dear friend and offers a taste of summer all year long!

Seven-Day Pickles
I have always kept the bowl of pickles on the counter throughout the weeklong process. Recent food safety guidelines are stricter, however, and do recommend placing most food items in the refrigerator after two hours to avoid food-born illness. After day seven, I refrigerate the finished jars, where the pickles will keep indefinitely. If you choose to process the finished jars in a hot water bath, the pickles may then be stored at room temperature.

Yields 4 pounds of cucumbers yield approximately 7 cups (3 1/2 pints) of pickles.
  • 4 pounds of small cucumbers
  • Water to cover
  • 1 quart white vinegar
  • 8 cups sugar (don’t worry, this is just for the brining liquid; you don’t eat it all!)
  • 2 tablespoons kosher salt
  • 2 tablespoons mixed pickle spices (I buy a pickling blend available in the spice aisle; wrap in cheese cloth for easy removal)
  1. Wash the cucumbers, drain well, and place them in a large, non-reactive bowl (this means ceramic, enamel or glass as opposed to metal). Pour boiling water over the cucumbers to cover. Let stand at room temperature for 24 hours. (Placing a dinner plate on top will help keep the cucumbers fully submerged.) The next day, drain and rinse the cucumbers. Place the cucumbers back in the bowl, and repeat this step each day for the first 4 days.
  2. On the fifth day, drain and rinse the cucumbers, and then cut into approximately 1/4-inch coins. (I prefer my pickles on the thicker side; adjust thickness according to your preference; see notes.) Put them back into the bowl.
  3. In a large pot (still on the fifth day), combine the vinegar, sugar, salt, and the wrapped spices. Bring the mixture to a boil, and then carefully pour over the cut cucumbers.
  4. Let stand for 24 more hours. On the sixth day, drain the syrup and bring it to a boil. Pour over the cucumbers.
  5. On the last day, drain the syrup again and bring to a boil. Add the cucumber slices and bring to the boiling point.
  6. Pack into clean canning jars, leaving 1/4 inch of headspace. Discard the bundle of spices. Process the jars for 10 minutes or store in the refrigerator.
  • When slicing the cucumbers into coins, make sure to cut off and discard approximately 1/8-inch of the blossom end. It contains and enzyme that can cause the pickles to soften over time if not removed.
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  1. Debra Tweedy

    So glad to have found this recipe!! My grandma used to make these and they were my favorite! I recently moved and lost her recipe in the process so was SO glad to come across this! Have a batch working right now!!

  2. Auntie Beak

    I’ve been making these, or something very similar, for years. Got the original recipe out of an Ortho Complete Book of Canning. It can take as long as 8 days or as little as 4, as long as you let them sit a minimum of 6 hours. A bit of turmeric and a touch of vanilla make them extra special. I’ve also been making them in huge batches and canning them, but we recently moved and all my canning stuff is in storage, so I’ve taken to making them “small batch,” and just refrigerating them, and my husband likes them even better this way, because they stay very very crunchy sans sitting in a boiling water bath for 10 minutes. It’s really a very cool recipe.

    1. Ann Post author

      Thank you for all your insight, Auntie Beak. I love the turmeric suggestion, and the addition of vanilla intrigues me!

    1. Ann Post author

      Hi Bryan, Yes. Stainless-steel, glass, and ceramic are all considered non-reactive and will work well for making pickles. And enjoy your inaugural batch!

    1. Ann Post author

      Hi Marilyn, I’ve always followed this recipe to the letter, but I would imagine that if you were to skip one of the boiling water days the pickles would likely still turn out well. Having not tried it, I just can’t guarantee.

  3. Helen M. Bricklemyer

    Can you use Splenda sweetener instead of the sugar? I am making these for a friend who has diabetes!

    1. Ann Post author

      Helen, How thoughtful of you to want to make these for a friend. I have not tried this recipe with Splenda, and I’m not so sure it would turn out well. If I tried a sugar substitute, I would choose a cup for cup equivalent and do a test run on a small batch. If you decide to experiment (or if other readers have and can comment), I’d love to know what the results are.

  4. Sharon

    My slices are white in middle and transparent on edges. What did I do wrong that not completely transparent. I am on day 6. Will it happen ?

    1. Ann Post author

      Hi Sharon, It’s hard to tell without seeing them, but unless the cucumbers were picked a little too late, my guess is that they are likely just fine and will end up looking as you expect by the time you’re finished. If that’s not the case, feel free to check back in.

    1. Ann Post author

      Hi Mary, That’s a good question and you don’t need alum to keep these pickles crisp. I’ve made them many, many times over the years without it and have always ended up with crisp pickles. The process over the seven days seems to ensure a consistently crisp outcome.

  5. Anne

    Hello, I’m making these pickles and I’m on day 4 and the cucumbers smell sour. Is this ok.
    Thank you

    1. Ann Post author

      Hi Anne, The cucumbers do smell more strongly of cucumber, for lack of a better description, as time goes on which might seem sort of sour smelling to you. All is likely fine but if you have more questions as you proceed, feel free to check back!

  6. M.J. Post author

    Early in the process I feared these wouldn’t be crisp but they turned out great! Thanks for recipe!!!