Refrigerator Sweet Pickles with Cinnamon and Clove
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time:
4 hrs
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Total Time
4 hrs 20 mins
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Servings
8
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Calories
25 kcal
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Course
Condiments
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Cuisine
American
Refrigerator Sweet Pickles with Cinnamon and Clove
Description
This recipe prepares the pickles by slicing cucumbers very thinly and layering them with aromatic whole spices inside heat-safe canning jars. The pickling liquid consists of white wine vinegar, water, granulated sugar, and salt brought to a boil and then poured hot over the cucumbers and spices. The jars cool to room temperature before sealing loosely and refrigerating.
The spices - cinnamon stick, clove, mace, mustard seeds, peppercorns, and bay leaf - imbue the pickles with warm, mildly sweet, and complex flavors that complement the crisp cucumber slices. The short refrigerator marinating time of around 4 hours yields a quick pickle with a fresh texture.
Because the pickles are not canned for long-term storage, they are best kept refrigerated and consumed within one week. Using canning jars ensures heat resistance during the hot brine step and a clean seal for refrigeration. The recipe also advises against salt with anti-caking agents to keep the brine clear.
Ingredients
- 1 English cucumber
- 1 bay leaf cut the leaf in half if using 2 jars
- 1 cinnamon stick long, use 2 short sticks if using 2 jars
- ½ teaspoon mace blade
- ½ teaspoon yellow mustard seeds
- ½ teaspoon clove whole
- 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.
Notes
- Use heat-resistant canning jars for hot brine and safe pickling.
- Substitute unseasoned rice vinegar if white wine vinegar is unavailable.
- Choose salt without anti-caking agents to keep the pickling liquid clear.
- Store pickles refrigerated and consume within one week for best freshness.
User Reviews
Overall Rating
4.2
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