Company Best Pickles (Sweet German Pickles)

“I remember my Mom making these. We got so spoiled with homemade pickles. They are so far superior to what you buy at the store.” – Calla Ferre

“This recipe came from my friend, Dorothy Dalkey, who was the head surgical nurse at Salem General Hospital. Her father-in-law owned the apartments we first lived in Oregon.” – Jean Hansen

Company Best Pickles (Sweet German Pickles)

Course: Pickles & Relishes
Cuisine: German


  • 10 Medium (21 Small) Cucumbers
  • 8 Cups (4 Pounds) Sugar
  • 2 Tablespoons Mixed Pickling Spice
  • 5 Teaspoons Salt Non-Iodized
  • 4 Cups Cider Vinegar


  • Cover whole cucumbers with boiling water. Allow to stand until next morning; drain. Repeat this procedure on next three mornings.
  • On the fifth day, drain and slice in 1/2-inch pieces. Combine sugar, spices (wrapped in cheese cloth), salt and vinegar. Bring to boiling and pour over cucumbers. Let stand two days.
  • On the third day, bring to boiling and seal in hot, sterilized jars leaving 1/4-inch headspace. Process in water bath for 10 minutes. Makes 7 pints.


Spice bag remains with pickles until they are placed in jars. At all times keep crock or bowl covered and cucumbers weighted down in water or sauce.

1950s Recipe – Dorothy Dalkey