Sweet and Spiced Pickled Cucumbers are a classic homemade favorite, combining crisp cucumbers and onions with a perfectly balanced sweet, tangy, and warmly spiced brine. Infused with mustard seeds, celery seeds, turmeric, and cloves, these pickles deliver bold flavor and satisfying crunch in every bite. They’re easy to prepare, require no canning, and are ideal as a condiment, side dish, or topping.
Who Is This Recipe For?
This recipe is perfect for:
- Home cooks who love traditional pickling recipes
- Gardeners with an abundance of cucumbers
- Fans of sweet-and-sour flavors
- Beginners looking for an easy, no-canning pickle method
- Anyone who enjoys crunchy, flavorful refrigerator pickles
Why It’s Great
- No special equipment or canning required
- Sweet, tangy, and lightly spiced flavor profile
- Crisp texture thanks to salting and icing
- Stores well in the refrigerator
- Perfect for burgers, sandwiches, salads, or snacking
Ingredients
- 8 cups cucumbers, thinly sliced
- 2 onions, thinly sliced
- 1/3 cup kosher salt
- Ice (enough to fully cover cucumbers and onions)
- 2 cups granulated sugar
- 2 cups vinegar (white vinegar or apple cider vinegar)
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1 teaspoon ground cloves
Kitchen Equipment Needed
- Large mixing bowl
- Sharp knife or mandoline slicer
- Colander
- Large saucepan
- Measuring cups and spoons
- Glass jars or airtight containers
How to Make Sweet and Spiced Pickled Cucumbers
Step 1: Salt and Chill the Vegetables
Place the sliced cucumbers and onions in a large bowl. Sprinkle evenly with kosher salt, then cover completely with ice. Let the mixture sit for 3–4 hours, stirring occasionally. This step draws out excess moisture and keeps the pickles crisp.
Step 2: Rinse and Drain
Drain the cucumber mixture in a colander and rinse thoroughly with cold water to remove excess salt. Set aside and allow to drain well.
Step 3: Make the Spiced Brine
In a large saucepan over medium heat, combine the sugar, vinegar, mustard seeds, celery seeds, turmeric, and ground cloves. Stir until the sugar dissolves and the mixture just begins to simmer. Remove from heat.
Step 4: Combine and Cool
Add the drained cucumbers and onions to the hot brine. Stir gently to coat everything evenly. Allow the mixture to cool to room temperature.
Step 5: Store and Chill
Transfer the pickled cucumbers to clean jars or airtight containers. Refrigerate for at least 24 hours before serving to allow the flavors to fully develop.
Storage
- Refrigerator: Store in airtight containers for up to 2 weeks
- Freezing: Not recommended, as cucumbers lose their crisp texture
FAQ
Can I use pickling cucumbers instead of regular cucumbers?
Yes, pickling cucumbers work even better and provide extra crunch.
Is this recipe very spicy?
No, it’s lightly spiced and balanced. You can reduce cloves or add red pepper flakes for heat.
Can I reduce the sugar?
You can slightly reduce it, but the sweetness balances the vinegar and spices.
Do I need to boil the jars?
No, this is a refrigerator pickle recipe and does not require canning.
Conclusion
Sweet and Spiced Pickled Cucumbers are a timeless recipe that delivers big flavor with minimal effort. Crisp, tangy, and beautifully spiced, these pickles elevate everything from sandwiches to salads. Whether you’re preserving garden cucumbers or simply craving a nostalgic side dish, this recipe is a must-try.
