Sweet Cucumber Pickles – a delicious recipe with cucumbers, salt, apple cider vinegar, sugar, drops oil, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Gather enough cucumbers, any size, to fill a gallon size jug. Wash the cucumbers and then stand them up whole in the jug.
2
Fill the jug full of cucumbers.
3
Add salt (use plain salt).
4
Cover the cucumbers with apple cider vinegar.
5
Tie a cloth over the mouth of the jar and leave for 6 weeks.
6
At the end of 6 weeks, wash the cucumbers thoroughly in cold water, making sure to rinse them good. Dry the cucumbers with paper towels and then slice the cucumbers into round slices and put them back in the gallon jug.
7
Put sugar over the top of the cucumbers; this sugar will melt and form a liquid.
8
Add oil of cloves and cinnamon, both of which can be purchased at the local drug store.
9
Do not seal the jug.
10
They will keep all year in the jug.
11
Just keep them in their liquid so they will stay crisp.
953
kcal
Calories
51
g
Fat
141
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: enough cucumbers to fill a gal. jug, 2 Tbsp. salt, apple cider vinegar (enough to cover), 4 to 5 lb. sugar, and more.
Yes, Sweet Cucumber Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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