Skip to Content

How to Pickle Cucumbers (Crisp and Classic Every Time)

By Author Anne James

Posted on Last updated:

This site contains affiliate links for which I may be compensated.

If you’ve struggled to make truly crisp, old-fashioned pickles at home, the secret might be in the soak—and the brine. This step-by-step guide walks you through my tried-and-true recipe using Mrs. Wages pickling lime mix. I’ve been making these pickles for decades, and when I say they stay crunchy, I mean really crunchy.

Jump to: hide
What You’ll Need
Optional: Adjusting the Flavor
Final Thoughts

What You’ll Need

  • 7 lbs fresh cucumbers (pickling cucumbers, mixed sizes okay)
  • 1 cup Mrs. Wages pickling lime
  • 2 gallons cold water (non-reactive container)
  • 8 cups distilled white vinegar (5% acidity)
  • 8 cups granulated sugar
  • 1 tbsp canning & pickling salt
  • Pickling spice (optional, but I recommend it)
  • Non-reactive cookware (no aluminum)

📌 Pro Tip: Don’t use metal pots or aluminum utensils when working with lime or vinegar. Stick to stainless steel, glass, ceramic, or food-safe plastic.

Step 1: Wash, Slice, and Soak in Lime Water

  • Wash cucumbers thoroughly.
  • Slice into 1/8 to 1/4-inch rounds.
  • In a non-reactive container, combine 2 gallons of water with 1 cup of pickling lime. Stir well with a wooden spoon.
  • Add cucumber slices to the lime solution.
  • Let soak overnight (12–24 hours).

This lime soak gives the pickles their signature crunch. Just be sure to rinse thoroughly in the next step!

Step 2: Rinse, Rinse, Rinse

  • Drain lime water.
  • Rinse cucumber slices three times in cold water.
  • Transfer cucumbers to containers and cover with ice water.
  • Refrigerate for 3 hours.

This rinse removes excess lime and helps keep the pickles safe and clean.

Step 3: Make the Sweet Brine

  • In a large stainless steel pot, combine:
    • 8 cups distilled white vinegar
    • 8 cups sugar
    • 1 tbsp canning salt
  • Stir until dissolved.

Once mixed, pour this solution over the drained cucumber slices (still in their containers) and refrigerate overnight.

You can add your pickling spices at this stage (either loose or tied in cheesecloth) for extra flavor.

Step 4: Simmer the Brine and Can the Pickles

  • Drain the vinegar mixture into a stainless steel pot.
  • Bring to a boil, then reduce heat and simmer for 35 minutes.
  • Meanwhile, sterilize your jars, lids, and rings in boiling water.
  • Pack drained cucumber slices into hot jars.
  • Pour hot brine over cucumbers, leaving 1/2-inch headspace.
  • Wipe rims, apply lids and rings.

Step 5: Process in a Boiling Water Bath

  • Place jars in a water bath canner with 1–2 inches of water covering them.
  • Process pints for 10 minutes (start timing once water returns to a boil).
  • If making quarts, process for 15 minutes.
  • Remove and place jars on a towel-lined counter for 24 hours.

Do not disturb the jars while cooling so they can properly seal.

Step 6: Check Seals and Store

  • After 24 hours, check seals (the lids should not flex).
  • Wash jars in warm, soapy water.
  • Dry and label.

Store in a cool, dark place. Properly sealed jars will last up to a year. For longer storage tips, see Homemade Pickle Shelf Life.

I walk you through the process in this video:

Optional: Adjusting the Flavor

If you prefer dill pickles, swap out the sugar-heavy brine for one with more vinegar and canning salt, plus fresh dill heads or dill seed. You can learn more about the differences in Sweet vs. Dill Pickles.

For more guidance on pickling ingredients and gear:

Final Thoughts

This recipe takes a bit of time, but I promise the results are worth it. These pickles have the perfect snap and that classic sweet flavor that always brings folks back for more. And now that you’ve got the step-by-step, don’t forget to pin or print it for next summer’s harvest!

👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).