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Refrigerator Sweet Pickles with Cinnamon and Clove
4.2 from 57 votes

Refrigerator Sweet Pickles with Cinnamon and Clove

Refrigerator Sweet Pickles with Cinnamon and Clove are made by slicing English cucumbers thinly and pickling them with a mix of warming spices including cinnamon, cloves, mace, black peppercorns, mustard seeds, and bay leaf in a sweetened vinegar brine. The pickles chill in the refrigerator for several hours to develop their flavor, delivering a crisp, sweet, and spiced pickle without the need for traditional canning.

Prep Time
10 mins
Cook Time
10 mins
Chill Time:
4 hrs
Total Time
4 hrs 20 mins
Servings: 8
Calories: 25 kcal
Course: Condiments
Cuisine: American

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

    Cup of Yum
  1. Rinse the inside of the jar(s) and lid(s) with boiling water. Set aside.
  2. Cut the blossom end of the cucumber off and discard. The flower contains an enzyme that softens this end of the cucumber.
  3. Slice the cucumber into ⅛-inch thick slices using a mandoline or a knife.
  4. Add the cucumber slices and all spices to the jar(s).
  5. In a small saucepan combine vinegar, water, sugar and salt. Bring the solution to a boil and boil uncovered for 2 minutes. 
  6. Transfer the solution to a container with a spout or use a funnel to pour it into the jar(s). (Discard any excess liquid.)
  7. Let the jar(s) cool to room temperature. Put the lid(s) on (not too tight).
  8. Refrigerate for 4 hours before serving.
  9. 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.