Sweet Pickles with Cinnamon and Cloves

These refrigerator sweet pickles with cinnamon and cloves are easy to make at home (just 24 hours in the fridge, no canning required). They are crunchy, a bit sweet, a bit spicy, a bit acidic and subtly flavored with cinnamon, clove, pepper, a bay leaf, mace and mustard seeds.

What are refrigerator pickles?

Refrigerator pickles (also called quick pickles) are pickles that are not canned. Instead, they are prepared simply by putting cucumbers and spices into a jar, then adding a hot brine made from water, white wine vinegar, salt and sugar. After 24 hours of chilling in the fridge, the pickles are ready to eat.

Ingredients you need:

Ingredient notes:

• if white wine vinegar is not available, you can substitute rice vinegar
• baby cucumbers are sometimes also called mini cucumbers or cukes

Special kitchen tools you need:

You will need either 2 two-cup jars with lids OR 1 four-cup jar with lid.

Recipe tips and notes:

• Cut a small slice off the blossom end of each cucumber because the flower contains an enzyme that will soften the pickle. (I learned this trick from Fine Cooking.)
• Try to use a salt that doesn’t contain any anti-caking agents, otherwise your solution will turn cloudy.

How to make the pickles:

Prepare the jar(s) and the pickles:

Step 1. Start by rinsing the jar(s) with boiling water. Next, slice or quarter 4 baby cucumbers, then add them to the jar(s).

Add the spices:

Add the spices to the jar(s): 

• ½ teaspoon black peppercorns
• ½ teaspoon mace
• ½ teaspoon whole cloves
• ½ teaspoon yellow mustard seeds
• 1 bay leaf (cut the leaf in half if using 2 jars)
• 1 cinnamon stick (use 2 small sticks if using 2 jars)

Boil and add the brine:

Step 2. In a saucepan, combine 1 cup water, 1 cup white wine vinegar, ½ cup sugar and 1 ½ tablespoons salt. Boil the mix (uncovered) for 2 minutes. Let the solution cool for a minute, then fill it into the jar(s). (If you have more liquid than fits comfortably, discard the excess).

Refrigerate the pickles:

Step 3. Put on the lid (but not too tight) and refrigerate the pickles for 24 hours.

When are the pickles ready to eat?

Refrigerator pickles are ready to eat after 24 hours in the fridge.

How long are refrigerator pickles good for?

Unlike canned pickles, refrigerator pickles don’t last for months in the fridge, they have to be eaten within about a week. And in my opinion, these pickles are best right after the first 24 hours in the fridge because that’s when they are the crunchiest.

Why are my pickles cloudy?

Cloudiness can come from the minerals in the water you used or from anti-caking agents in the salt that you used. But even if your solution is cloudy, the pickles are still fine to eat!

How to use pickles:

These pickles are great for sandwiches, such as this Oven-Baked Spicy Pulled Chicken.

You can also use these pickles to make this delicious tartar sauce that’s fantastic with breaded fried fish.

More delicious condiment recipes:

See all condiment & sauce recipes ->

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

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Sweet Pickles with Cinnamon and Cloves

Nicole B.

These sweet pickles are full of flavor and easy to make at home (just 24 hours in the fridge, no canning required).

4.1 from 10 votes

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Prep Time 10 mins

Cook Time 5 mins

Chill Time: 1 d

Total Time 1 d 15 mins

Course Condiment

Cuisine American

Servings 8

Calories (estimated) 25 kcal

Ingredients

  

1x2x3x

• ▢ 4 baby cucumbers*
• ▢ 1 bay leaf (cut the leaf in half if using 2 jars)
• ▢ 1 cinnamon stick (use 2 small sticks if using 2 jars)
• ▢ ½ teaspoon mace
• ▢ ½ teaspoon yellow mustard seeds
• ▢ ½ teaspoon whole cloves
• ▢ ½ teaspoon black peppercorns
• ▢ 1 cup white wine vinegar**
• ▢ 1 cup water
• ▢ ½ cup sugar
• ▢ 1 ½ tablespoons salt***

Instructions

 

• Cut a small slice off the blossom end of each cucumber because the flower contains an enzyme that will soften the pickle.
• Rinse the inside of the jar(s) with boiling water. (You can use either 2 two-cup jars or 1 four-cup jar).
• Cut the cucumbers (quarter or slice them) and put them in the jar(s).
• Add all spices to the jar(s).
• In a saucepan combine vinegar, water, sugar and salt. Bring the solution to a simmer and simmer uncovered for 2 minutes. 
• Let the brine cool for a minute, then transfer it to a container with a spout or use a funnel to pour it into the jar(s). (Discard any excess liquid).
• Put the lid(s) on (not too tight).
• Refrigerate for 24 hours before eating.
• Store in the fridge for up to a week.

Notes

*These are sometimes also called mini cucumbers or cukes.

**You can also use rice vinegar instead of white wine vinegar.

***Try to use a salt that doesn’t contain any anti-caking agents, otherwise your solution will turn cloudy.

Nutrition

Calories: 25kcal

Keywords: refrigerator sweet pickles, sweet pickles, sweet pickles with cinnamon and cloves