In the past I've bought many pickled cucumbers and other veg, but a few weeks ago I bought pickled 'sandwich' cucumber slices (similar to this) which were in sweetened vinegar and liked them much better; the key thing about these pickles is that they are in "sweet" vinegar rather than normal pickling vinegar which is quite sour.

I would like to know whether it's possible, and if so how I can do it, to take a jar of pickles I've bought in normal (sour, not sweetened) vinegar and sweeten it? Can I just add sugar to the vinegar they are in, in the jar? Will that have any effect? If it would have an effect, how long would I need to leave the sugar in there before eating them?

  • In the US, sweet pickles are often labeled "bread and butter pickles" (I have no idea why they're called that, I assume it's a specific style of pickle)
    – Joe
    Jun 9, 2020 at 2:46

2 Answers 2


As far as I'm aware, the difference between 'regular' pickles & 'Jewish' pickles is sugar & dill. [I honestly don't know what makes them Jewish, but my partner grew up in the Jewish community & that's what she calls them, so that's about as much research as I've done ;-)

So - you'd think that adding sugar & dill & leaving them for a while after that would be just fine… except that once opened, those pickles only have a 5-day fridge life. A 'regular' pickle has about 6 weeks, by comparison.

I think your best shot, in that case, would be to over-sugar a bit & see what they're like by tomorrow or the day after. Mainly the sugar will be on the outside. Some fresh dill might just infuse the liquid a bit overnight, but you don't really have the time to experiment much after that before they're no longer safe.


Buy dill pickles with no sugar, cut them up as desired, and put them in a baggie. Add pickling liquid to cover. Then add Splenda and let the pickles sit overnight in the refrigerator. Start with 1 pickle and 1/4 cup of sweetener, and adjust to your liking. Add seasonings as desired, like garlic, onion, red pepper, etc.

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