Why you'll love this recipe
✔️ easy to make.
✔️ no fancy equipment required, no pressure cooking or procoessing jars in boiling water.
✔️ you won't believe how good they taste!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- cider vinegar
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Put the cider vinegar, sugar & salt in a large saucepan and bring to a boil. Stir to until ingredients are completely dissolved.
- Peel the carrots and daikon. Cut them into long planks - about ½ inch by ½ inch, do the same with the daikon. Slice the cucumber. Keep the lengths uniform - I made all of the planks about 5 inches.
- Add the planks to sterilized jars. Pour pickling sauce into the jars. Cover at the vegetables completely with the pickling liquid.
- Seal tightly, allow to cool and refrigerate.
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Bread and butter pickles are sweet pickles.
The three types of pickles are refrigeration, fresh packed, or processed. All three will pickle the vegetables, they are just made differently.
Gerkins or cornichons are small sweet pickles.
Refrigerate - Refrigerate pickles up to a month.
More of my favorite easy homemade pickle recipes!
Sweet Pickle Spears are terrific to enjoy as is for a snack & yummy on a sandwich. This is an easy one you will enjoy!
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Sweet Pickle Spears
- 1 cup cider vinegar
- 1 cup sugar
- 1 teaspoon salt
- 3 carrots
- 1 cucumber
- 1 6-8" piece daikon
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- Put the cider vinegar, sugar & salt in a large saucepan and bring to a boil. Stir to combine the sugar and when the sugar is completely dissolved, remove from the heat.
- While the pickling mixture is heating up, peel the carrots and cut them into long planks - about ½ inch by ½ inch, do the same with the daikon. For the cucumber, I leave the peel on, but slice it in half, take a spoon and scoop out the seeds and then slice it into planks also. Keep the length uniform - I made all of the planks about 5 inches.
- Add the planks to pickling liquid. Cover and let sit for 10 minutes. After 10 minutes, remove the pickles and put them into a glass jar - cover with the pickling liquid. Seal tightly and refrigerate.
- The pickles will keep in the fridge for several weeks.
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We all get jobs when we're teenagers and when I turned 16, I went to work at Steinfeld's Pickle Plant in Portland, OR. It was my job to sort cucumbers by size as they went down a conveyor belt. I would stand at the line for 8 hours. It was a great job for a teenager, partly because it helped me decide what I didn't want to do for living!
All joking aside though, it was a great job though, because I learned to work hard, follow orders and with that job I earned enough money to buy my first car a 1968 VW Bug. I was pretty proud of that little car and had it for a couple of years before moving on to my next vehicle.
When making pickles there is always a brine and while working at the plant....that brine odor permeated everything. Your clothes, car, tennis shoes, hair - you name it! As soon as I got home, I'd dump my clothes into the wash & I'd jump into the shower. You'd think after working at a pickle plant for two seasons I'd never want to look at another pickle again right? Nope! Just the opposite. I love pickles, crunchy dill pickles are my favorite however I love sweet pickles too - my Grandma would make cucumber pickles for us quite often and I really love those.
Today I'd like to share a new combination for pickles using daikons, carrots & cucumber. Not familiar with daikon? They look like this - usually run around .99 cents a pound and are similar in texture to a radish.