Refrigerator Sweet Pickles with Cinnamon and Clove
These spiced refrigerator sweet pickles are full of delicious flavors and easy to make.
Servings: 8
Calories (Estimated): 25kcal
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 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
- 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.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:
*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.
**You can also use unseasoned rice vinegar instead of white wine vinegar.
***To keep the solution from turning cloudy, try to use a salt that doesn’t contain any anti-caking agents. I like to use sea salt.
