These delicious refrigerator sweet pickles are crunchy, sweet, tart and subtly spiced with cinnamon, clove, black peppercorns, bay leaf, mace and mustard seeds. And because they aren't canned, they are also quick and easy to make!
Recipe ingredients and notes:
- If white wine vinegar is not available, you can substitute unseasoned rice vinegar.
- To keep the solution from turning cloudy, try to use a salt that doesn't contain any anti-caking agents. Sea salt is a good option.
Special kitchen tools needed:
You will need:
- 2 pint-sized canning jars (holding 2 cups each) OR
- 1 quart-sized canning jar (holding 4 cups)
Recipe note:
Even though you're not actually canning these pickles, you do need canning jars. That's because canning jars are heat resistant and you need that because you're filling the jars with hot brine.
How to make the pickles:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Rinse the insides of the jar(s) and lid(s) with boiling water. Set aside.
Step 2. Slice the cucumber (you want about ⅛ inch thick slices). You can use a knife or a mandoline.
Step 3. Add cucumber slices and all spices to the jar(s). Add water, white wine vinegar, sugar and salt to a small saucepan. Bring the mix to a boil and boil (uncovered) for 2 minutes, then fill it into the jar(s). (If you have more liquid than fits comfortably, discard the excess.) Let the jars cool to room temperature. Put on the lids (but not too tight) and refrigerate the pickles for 4 hours before serving.
How to use the pickles:
These pickles are great on sandwiches and burgers of any kind.
How long do they keep?
Unlike canned pickles, refrigerator pickles don't last for months in the fridge. Instead, they have to be eaten within about a week. I find that the pickles are best during the first 24 hours because that's when they are the crunchiest.
Full Recipe
Refrigerator Sweet Pickles with Cinnamon and Clove
Equipment:
Ingredients:
Method:
- Rinse the inside of the jar(s) and lid(s) with boiling water. Set aside.
- Cut the blossom end of the cucumber off and discard. The flower contains an enzyme that softens this end of the cucumber.1 English cucumber
- Slice the cucumber into ⅛-inch thick slices using a mandoline or a knife.
- Add the cucumber slices and all spices to the jar(s).1 bay leaf (cut the leaf in half if using 2 jars), 1 long cinnamon stick (use 2 short sticks if using 2 jars), ½ teaspoon mace blade, ½ teaspoon yellow mustard seeds, ½ teaspoon whole cloves, ½ teaspoon black peppercorns
- In a small saucepan combine vinegar, water, sugar and salt. Bring the solution to a boil and boil uncovered for 2 minutes.1 cup white wine vinegar**, 1 cup water, ½ cup granulated sugar, 1 ½ tablespoons salt***
- Transfer the solution to a container with a spout or use a funnel to pour it into the jar(s). (Discard any excess liquid.)
- Let the jar(s) cool to room temperature. Put the lid(s) on (not too tight).
- Refrigerate for 4 hours before serving.
- Store in the fridge for up to a week.
Recipe notes:
Nutrition (estimate only):
More spiced homemade condiments:
- This easy tarragon mustard recipe makes a sharp and intense homemade mustard.
- This Sriracha barbecue sauce is great on grilled or smoked meat.
- If you're making burgers, try this flavorful homemade spicy burger sauce.
Linda says
These pickles are so easy to make and sooo good
Nicole B. says
So happy to hear that, Linda! :)
Becky says
How long do these keep in the refrigerator?
Nicole B. says
They will keep for about a week in the fridge but are crunchiest right after the first 24 hours.
Jeannette Cole says
omg....these pickles are the BEST!!!! They deserve more than 5 stars in my opinion.
Nicole B. says
That is so lovely to hear, Jeannette! Thank you so much for leaving such a nice comment! :)