Sugar and Spice Sweet Pickle
Elevate your pickle game with the irresistible charm of Sugar and Spice Sweet Pickles! This bold yet perfectly balanced recipe combines crisp cucumber slices and tender onions with a symphony of tangy, sweet, and warmly spiced flavors. Infused with a unique blend of mustard seeds, celery seeds, turmeric, cinnamon, and whole cloves, these pickles boast a vibrant color and aromatic depth, while a generous dose of granulated sugar creates their signature sweetness. Quick to prepare and easy to preserve, they make an ideal side dish, burger topping, or snack for pickle lovers everywhere. Whether you're garnishing a favorite dish or enjoying them straight from the jar, these homemade pickles are sure to become a pantry staple. Perfect for entertaining or everyday indulgence, this recipe is your ticket to fresh, homemade pickles bursting with sugar and spice!
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Recipe Information
Ingredients
- 6 cups (sliced) cucumbers
- 1 cup (thinly sliced) yellow onion
- 2 tablespoons pickling salt
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 6 whole cloves
Instructions
Wash and dry the cucumbers thoroughly. Slice them into thin rounds (about 1/8 inch thick).
Place the sliced cucumbers and sliced onion in a large bowl. Sprinkle with pickling salt and mix well.
Fill the bowl with enough cold water to cover the mixture and let it sit for 2-3 hours to draw out excess moisture.
After the cucumbers and onions have soaked, drain them well and rinse to remove any excess salt.
In a large pot, combine white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground cinnamon, and whole cloves.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally until the sugar is fully dissolved.
Add the drained cucumber and onion mixture to the pot and stir to combine.
Reduce the heat to low and let it simmer for 5 minutes, ensuring the cucumbers are fully coated in the spiced vinegar mixture.
Carefully transfer the hot pickle mixture into sterilized jars using a ladle, leaving about 1/2 inch of space at the top of each jar.
Seal the jars with lids and let them cool at room temperature. Once cooled, refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld.
Store the pickles in the refrigerator for up to 2 months. Serve as a side dish, topping, or snack!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11684 mg | 508% | |
| Total Carbohydrate | 463.6 g | 169% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 425.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1900 mg | 40% | |
*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.
