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–+ servings
Ripe Cucumber Pickles
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.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Course Snack
Cuisine American
Servings 8 pint jars
Calories 45 kcal

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
Keyword canning, cucumbers, heirloom, homemade, pickles, preserving, sweet pickles, traditional, vintage recipe
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