Ripe Cucumber Pickles are a nostalgic treat that captures the sweet and tangy essence of late-summer cucumbers. Unlike dill or sour pickles, this recipe uses ripe cucumbers peeled and soaked in a mild salt brine before being gently cooked and finished in a syrup made with sugar, vinegar, and aromatic spices like cloves and cinnamon. The result is a translucent, sweet-spiced pickle that pairs beautifully with roasted meats, cheese platters, or even as a tangy side for sandwiches. This method, rooted in traditional American home canning, yields a long-lasting pantry staple bursting with old-fashioned flavor.
Ingredients
- 7 lbs cucumbers (ripe )
- salt (about ½ cup per gallon of water)
- 3 lbs sugar
- 1 qt Vinegar (mild, not too strong; 5% acidity recommended)
- 1 tsp whole cloves
- 1 tsp cinnamon sticks
Instructions
Step 1: Prepare Cucumbers
- Peel cucumbers and split if large, removing seeds if desired.
- Place in a weak salt brine overnight.
Step 2: Drain and Weigh
- In the morning, drain cucumbers and weigh the prepared fruit.
Step 3: Partially Cook Cucumbers
- Place cucumbers in a pot with clear water.
- Simmer until they are partly cooked and turn a translucent color.
Step 4: Make Syrup
- In a large pot, combine sugar, vinegar, cloves, and cinnamon (tied in cheesecloth).
- Bring to a boil, stirring until sugar dissolves.
Step 5: Finish Cooking
- Add partly cooked cucumbers to the syrup.
- Simmer until cucumbers are fully cooked and tender.
Step 6: Can and Store
- Pack hot cucumbers and syrup into sterilized jars, leaving ½ inch headspace.
- Seal and process according to safe water bath canning guidelines.
Tips
- Peel cucumbers thickly if skins are tough or waxy; thin peel for tender cucumbers.
- For crisper pickles, keep brining time cold and do not overcook in clear water.
- Use cheesecloth spice bag as written to keep syrup clear and avoid clove/cinnamon residue.
- Adjust vinegar strength to taste as card notes “not too strong.”
- Yellow-ripe cucumbers (oversized garden cukes) work well once peeled and seeded.
- Add a few slices of fresh ginger to spice bag for a warm spice note.
- For less-sweet pickles, reduce sugar slightly while maintaining safe vinegar ratio.
- Use wide-mouth jars for easier packing of larger chunks or split cucumbers.
- Allow jars to rest several weeks for best flavor development.
- Use this syrup for onions or mixed vegetables for variety.
Nutrition
Calories: 45kcalCarbohydrates: 12gSodium: 90mgPotassium: 30mgSugar: 11gVitamin A: 10IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
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