Old Fashioned Sweet Cucumber Pickle
Bring a touch of vintage charm to your pantry with these Old Fashioned Sweet Cucumber Pickles, a timeless recipe that perfectly balances tangy, sweet, and aromatic flavors. Made with crisp cucumbers, a blend of warming spices like cinnamon and cloves, and a sweet vinegar brine, these pickles capture the essence of traditional preserving techniques. The addition of thinly sliced onion and aromatic mustard and celery seeds adds layers of complexity to every bite. With a prep process that allows the cucumbers to soak overnight for optimal crunch and flavor infusion, these pickles are a labor of love that's well worth the wait. Perfect as a tangy side, a topping for sandwiches, or a snack straight from the jar, these homemade delights are ideal for canning enthusiasts or anyone looking to create a nostalgic treat.
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Recipe Information
Ingredients
- 2 pounds small cucumbers
- 0.5 cup pickling salt
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 4 count whole cloves
- 2 count cinnamon sticks
- 1 medium, thinly sliced onion
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds, approximately 1/4-inch thick.
Place the sliced cucumbers in a large bowl and sprinkle them with pickling salt. Add enough water to cover the cucumbers, and let sit for 4 to 6 hours or overnight in the refrigerator to draw out moisture.
Drain the cucumbers and rinse them well under cold water to remove excess salt. Set aside.
In a medium saucepan, combine vinegar, sugar, water, mustard seeds, celery seeds, cloves, and cinnamon sticks. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
Reduce heat and simmer the brine for 5 minutes to allow the flavors to meld.
Add the sliced onions to the drained cucumbers, and pack the mixture into sterilized jars, leaving about 1/2 inch of headspace.
Pour the hot brine over the cucumbers and onions in the jars, making sure the vegetables are fully submerged. Remove any air bubbles by gently tapping the jars or using a spatula.
Wipe the rims of the jars clean, place lids on top, and screw on the bands until finger-tight.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
Allow the pickles to cool and sit for at least 1 week before consuming to develop their flavors.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45604 mg | 1983% | |
| Total Carbohydrate | 457.4 g | 166% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 423.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
