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.
For another delicious homemade condiment also check out this homemade mustard recipe!
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. The reason for that is that canning jars are heat resistant. You need that heat resistance 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).
Step 4. 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 with hot sandwiches!
- You can also use these pickles to make a delicious sweet pickle tartar sauce (pictured below). To do that, finely dice 20 pickle slices (this should yield about ½ cup). Mix with ¼ cup of mayonnaise. The subtle sweetness and spice flavors of the pickles add a delicious complexity to the tartar sauce!
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.
More delicious savory cinnamon recipes:
- Creamy Chicken and Chorizo Pasta (no tomato)30 Minutes
- Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove2 Hours 30 Minutes
- Tartar Sauce with Sour Cream (without mayo)35 Minutes
- Stuffed Butternut Squash with Ground Beef1 Hours 45 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Refrigerator Sweet Pickles with Cinnamon and Clove
Equipment:
- measuring cups and spoons
- knife and cutting board OR mandoline
- 2 pint-sized canning jars (holding 2 cups each) OR 1 quart-sized canning jar (holding 4 cups)*
- small saucepan
- funnel
Ingredients:
- 1 English cucumber
- 1 bay leaf (cut the leaf in half if using 2 jars)
- 1 long or 2 short cinnamon sticks (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
- 1 cup white wine vinegar**
- 1 cup water
- ½ cup granulated sugar
- 1 ½ tablespoons salt***
Instructions:
- 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.
- 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).
- In a small saucepan combine vinegar, water, sugar and salt. Bring the solution to a boil and boil uncovered for 2 minutes.
- 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.
Linda
These pickles are so easy to make and sooo good
Nicole B.
So happy to hear that, Linda! :)
Becky
How long do these keep in the refrigerator?
Nicole B.
They will keep for about a week in the fridge but are crunchiest right after the first 24 hours.
Jeannette Cole
omg....these pickles are the BEST!!!! They deserve more than 5 stars in my opinion.
Nicole B.
That is so lovely to hear, Jeannette! Thank you so much for leaving such a nice comment! :)