cucumber pickles

This is a three day recipe before you can them so I just wanted to warn you in case you don&#039;t have the patience. 

Red Hot Cinnamon Cucumber Pickles

lbs cucumbers (can be overripe if desired)

lime

tsp red food coloring (optional)

white vinegar

water

white sugar

salt

whole cinnamon stick (optional)

Peel and seed cucumbers if using overripe or large cukes.  If using small pickling cucumbers, peel and cut into 1/4&quot; slices.

Mix the pickling lime with a 3 or 4 cups of water in a very large bowl and stir. Add the cucumbers and add more water to cover them. This should be done in a glass or ceramic bowl as the lime can pit or etch some surfaces. Let stand for 24 hours. It&#039;s not necessary to refrigerate or stir the cucumbers during this process, even though some of the lime will settle to the bottom of the pan.

1. Day One:

Drain the cucumbers and thoroughly rinse them to remove as much of the lime solution as possible.

Cover the cucumbers again with cold water, adding some ice to it. Let stand for about 3 hours.

Drain the cucumbers and rinse well again. All of the lime needs to be removed from the cucumbers. Alternatively, you can drain, rinse, and cover your cucumbers with fresh water every hour for a total of 3 hours of soaking time.  OR, you can eliminate the ice and do this overnight in the refrigerator.

2. Day Two:

In a large pot, mix 1 tsp. red food coloring (optional, you will get a beautiful red color from the candies alone if you don&#039;t want to use food coloring), 1 cup white vinegar, and 3 or 4 cups of water and stir. Add the cucumbers and add more water to cover them.

Bring the water to a simmer (not a boil) and simmer for 2 hours.  Watch to make sure the water does not evaporate so much that you risk burning the cucumbers.

4. 1 hour before the end of the simmer time, make the Red Hot Cinnamon syrup by mixing 2 cups white vinegar, 2 cups water, 7 cups white sugar, 1 T salt and the 2 packages of Red Hot cinnamon candies.

5. Drain the cucumbers, pour the Red Hot Cinnamon syrup over them, and let them stand overnight.

3. Day Two or Three:

The following morning, heat the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and will have a translucent quality to them, characteristic of pickles made with pickling lime.  

Pack them into hot pint size canning jars that have been sterilized leaving 1/4 inch of head space in each jar.  Include a stick of whole cinnamon in each jar if desired.

Cap with sterilized canning lids and rings. Process the jars of cucumber rings for 15 minutes in a boiling water bath.

6. Day Three or Four:

You'll love these fresh homemade pickles! This recipe for dill refrigerator pickles is ready in 1 to 3 hours, depending on how you slice your cucumbers. Recipe yields 1 medium jar of pickles (about 2 cups sliced pickles or 16 spears).

Easy Homemade Pickles

cucumber

water,

rice vinegar

maple syrup or sugar

fine sea salt

red pepper flakes (optional,

twists of black pepper

garlic,

bay leaf

For pickle rounds (&#8220;chips&#8221;), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they&#8217;re not too tall for your jar. Set aside.

In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.

Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it&#8217;s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).

Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they&#8217;re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

These are amazing!! So fresh and tastey, and so simple. Took 10 minute to put together, if that. Some of the best pickles I’ve had

I will definitely try these! My family absolutely loves your Basil Pesto recipe and I'm sure we eat it once every week or two. Just wanted to let you know that you've improved the lives of a Canadian family...I never thought that they would ever eat pesto and they love it!

Wow thanks for this recipe! I'd never attempted pickled anything but I had some mediocre cucumbers that I didn't want to eat, so thought I'd give it a try. I think my cucumbers were extra large because the liquid only half covered them, so I doubled the ingredients (minus the cukes) and they turned out great. Made a jar of slices and a jar of spears. Nice and tangy, will definitely keep this recipe on hand!

Can't wait to try. So we shouldn't chop up the garlic?

Another winner, Kate. Crisp and delicious!

This is my first time ever to respond to a recipe online.  I have tried five different recipes for refrigerator pickles, trying to find THE one I'd love the best and make for the rest of my life.  This is it!! It's the perfect combination of sweet, sour, salt.  The rice vinegar and maple syrup are what makes the difference.  I can't stop eating these! So good!

Thank you so much for this wonderful, easy recipe!  I made 1 recipe as you specified with 3 small pickling cukes, but used only 2 tsp of sugar.  I served them to guests with a cheese tray.  They LOVED them!  Even the kids LOVED them! One of the guests said “You MUST give me the recipe!” I will be making more today.  Thanks again, Kate!

I love these! We are growing pickling cucumbers and this is a great way to enjoy them. This recipe is the perfect blend of zippy with a little bit sweet. I sliced them into rounds and I tasted them after 2-3 hours and they were great. So quick to make too :)

These were so simply to make and absolutely delicious. They will be a staple in my fridge from now on.

Hi Cookie and Kate,
I made your easy homemade pickles exactly the way you said and they are/were amazing!! I have to say you have SO many recipes I love. I bought your cookbook a few years ago and it is my go to cookbook. Your recipes are usually fairly simple as are the ingredients plus they are healthy. Love them.

I realized, after I sent my comment, that I'd forgotten to rate this recipe.

This recipe is great! I used it pretty much exactly, but with a little less sweetener and a bit more vinegar/water to cover the pickles fully. I shared them with friends who said they were the best pickles they've ever had! And we already finished off our first jar, so we added more cucumbers to the brine, which still has all its flavor. Thank you!

Thanks - once again - for a great recipe. How did I go all these decades without making pickles?! We eat them now with nearly every meal. The possibilities are endless. Anyway, they turned out perfect the first time and every time and now Im looking around for other things to pickle. Cauliflower? Brussels Sprouts? Cabbage? I feel like a mad scientist.

Wow, these turned out great! We go through lots of Claussen pickles in our house, but the grocery store often sells out. Now I can make my own - not the same flavor, but equally delicious. I just reused an empty Claussen glass jar. Next time I think I'll reduce the maple syrup... maybe add some pickling spices that I always add to your pickled red onions. Yum :)

Just finished making these with my 7-year old grand-daughter.  They are delicious, and even she thinks so. We made a quart jar of spears and a pint jar of chips, and she won't stop eating the chips even though its close to bedtime. We ran out of rice vinegar, so we used white for the balance, we did use maple syrup and we only used a little red pepper flake, 2 cloves of garlic in each jar, 1 bay leaf, and we left the dill in sprigs because its so much prettier in the jar than chopped up dill. Alexa helped us time the chips and they were ready in an hour; very tasty, not too sweet and just the right crispness. Tomorrow we will try the spears, hopefully they will be crisp also. We used English cucumbers as they were on sale at Kroger and they looked lovely.

These are easy, quick and absolutely delicious. My family is eating them faster than I can make them! Where do you get your jars from Kate? I looked on your store page and didn’t see them.

I made two jars of these pickles (spears) at once - one with red Pepper Flakes and one without them.  They are both incredible!  They were so easy to make.  I will never buy store bought pickles again.  I just came in from my morning walk and had to have one - DELICIOUS!  They are slightly sweet and savory.

SO quick and easy! Great flavor, and very easy to customize for more or less spice, etc. I've never made my own pickles before and this was such a great recipe to start with!

wow, i'm not the biggest pickle fan, my partner is and i made these for her.  i think i ate most of them however!!!  super simple and really delicious.  thanks for the recipe!!

https://content.jwplatform.com/videos/hlfVYqTp.mp4

Watch how to make easy homemade pickles in this short recipe video! These classic dill refrigerator pickles are crisp and unbelievably delicious. 

Easy Homemade Pickles Recipe

There is always a jar of sweet and spicy refrigerator pickles in my fridge. No matter what time of year, cucumbers are always available to make this recipe. Pickling cucumbers is so easy you&#039;ll never buy pickles again! This is an easy way to have homemade pickles in your refrigerator.

Sweet And Spicy Refrigerator Pickles

cucumbers (sliced)

red peppers (sliced in 1 inch strips)

jalapenos

TBS sea salt

sugar

dill

tsp celery seed

cayenne pepper

Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour.

In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved. Remove from heat.

Place cucumber mixture in glass or plastic containers and pour vinegar mixture over them.

Let the pickles sit in the fridge for 24 hours before eating them.

No Frills Dills – Quick Dill Pickles Recipe

pickling cucumbers, ends trimmed

white vinegar (or substitute apple cider vinegar)*

dill weed (one large flower head

pickling spice (1 Tablespoon per quart jar)

garlic clove

whole chilli peppers (1

*You vinegar

Craving takeaway fried chicken? Well look no further than your own kitchen with this baked-not-fried chicken with garlic Sriracha yoghurt. It's crunchy, delicious and, most importantly, gluten free.

Baked-not-fried chicken with garlic Sriracha yoghurt

eggwhites

(240 grams) millet flakes

tsp mixed dried Italian herbs

tsp smoked paprika (pimenton)

chicken drumsticks and thighs (bone in)

Olive oil spray

thick Greek-style yoghurt

garlic cloves, crushed

tbs Sriracha

small cucumber (qukes), quartered

radishes, trimmed, quartered

tbs brown mustard seeds, toasted

tbs shiro miso (white miso paste)

(500 milliliters) apple cider vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

“Remember, don’t grind the meat too finely, season it well and cook the patty medium” - Colin Fassnidge

Colin Fassnidge's nose-to-tail burger

bone marrow (ask your butcher)

brisket, minced (ask your butcher)

rump, minced (ask your butcher)

Extra virgin olive oil,

American-style cheese

(280 grams) tomato relish

brioche buns, split, toasted

cinnamon quill

star anise

milliliters white wine vinegar

(75 grams) caster sugar

bay leaves

thyme

tbs sea salt flakes

cucumber,

There are many different ingredients you can make pickle out of and here are a few very traditional and authentic ingredients : cucumbers, garlic, garlic scape(stems), onions, green chili peppers and radishes.&nbsp;

Korean Pickles (Jangajji)

Korean cucumbers ((오이 Oyi) (Persian or Pickle cucumbers also OK))

green chili peppers ((optional))

C soy sauce ((approx.))

C sugar ((approx.))

C rice vinegar ((approx.))

rough sea salt

Mix soy sauce, vinegar and sugar in a pot and let it come to a boil. When it boils, turn the heat off and let it sit.

In the mean time, grab a generous pinch of sea salt and clean the cucumbers by rubbing each one with salt.

Rinse cucumbers with water and pat them dry. You can then cut the cucumbers into bite size pieces or keep them whole.

Wash green chili peppers. Whole peppers can be used or can be cut into pieces. When using whole peppers, make a hole in the pepper by piercing it with a sharp skewer or toothpick. If you cannot find Korean chili peppers, you can also use Jalapeno peppers or other peppers. A good substitute for a Korean chili pepper is the Anaheim green chili pepper.

Put both cucumbers and chili peppers into the jar. Pour soy sauce mixture onto the vegetables. The sauce should be quite hot – the hot temperature of the sauce shocks the vegetables and makes them crunchy so make sure it’s nice and hot!

Find something to weigh the vegetables down and you are almost done!

Let it sit for 3 days in room temperature and then drain the liquid out, boil it and then add it back to the jar while it is still hot. Leave it for 4 more days.

This is an amazing recipe and came out so much better than expected! I e never made pickles before! So yummy!

We’re wondering - do you think we can reuse the brine since we just made today?  My husband is thinking of using for other veggies from the garden - jalepenos and red peppers?

I've been making your pickle recipe for months now, and I no longer can tolerate store bought pickles! These are so delicious and easy to whip up. Thank you so much!

I am trying this! It's just sitting in my fridge waiting for me to try! I did make just a few adjustments. I used dry dill and some already minced garlic because I didn't have fresh! It smelled so good :)

Needed a very quick 1hr pickles for a chicken sandwich and so glad I found these. They turned out great! Sliced them as thin as I could get them and put the slices in a ziploc and after 1hr they were ready to go. Thanks so much, I’ll make again!

These are absolutely delicious! I’m addicted!

I am a long time southern girl - 63 years old - who has for the majority of my life,  gardens and cans vegetables every year. I have to say these are the BEST refrigerator pickles I have ever made. Thanks so much for such a great - very simple - and very delicious recipe !

So easy and absolutely delicious!  It was the first time I have ever made pickles and my husband and I love them.  He is so proud because he grew the cucumbers in our garden.

I've visited this page many times over the last year and somehow never left a comment. This is by FAR my favourite pickle recipe. Fast, easy, and delicious. Thanks, Kate!

This recipe is wonderful! I used a garden oasis variety from my garden..getting overwhelmed with cucumbers hence the google search for a homemade pickle recipe and stumbled upon this. It looked too simple to be great but OH MY it’s wonderful. I’d agree it’s like a dill/bread and butter hybrid. I used sugar instead of syrup and actually just forgot a bay leaf..it’s too wonderful to add next time. Thanks for the recipe!

These were so good and incredibly easy to make!

I have never make this before and it was nice and so simple! They tasted really yummy. Thanks!

Like every other C+K recipe I've tried, this one's a winner! Used white wine vinegar instead of rice vinegar because didn't have any at 1:1 ratio and it worked great. Curious to try original recipe and wondering if I can reuse the water/add it to a new batch or not?

These are the best! I love the rice vinegar. Easy and delicious, I make it 2 times a week. Thank you, I have been searching for a good pickle receipe for so long.

Hi! I modified due to what I had available went a little heavier on the ingredients and used white wine vinegar as well as regular white vinegar, I also used jalapeños for added spice and they came out fantastic! Absolutely love them! 
Question when I finish eating them is the brine reusable? Could you just ad more cucumbers or should I make a new batch?

These pickles are absolutely delicious! Have made them twice now and will be making them to give at Christmas time.  So fresh tasting, way better than store bought. My grandkids couldn't stop eating them

This was my first attempt at making my own pickles,I searched the internet and came across your recipe, I really liked the ingredients and gave it a go,
I just love them! I’m on my sixth Jar and couldn’t have have picked a better recipe! Thanks so much Kate!

We love these and just made my third batch. They go with so many things.
Made them a bit sweeter this time as some found the taste a bit too sharp. Also, no garlic as we found it overwhelming. 
So easy, simple and rewarding, thank you Kathryne.

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Top 8 cucumber pickles recipes from across the web

The most viewed cucumber pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Hot Cinnamon Cucumber Pickles

Easy Homemade Pickles

Sweet And Spicy Refrigerator Pickle...

No Frills Dills – Quick Dill Pickle...

Baked-not-fried chicken with garlic...

Colin Fassnidge's nose-to-tail burg...

Korean Pickles (Jangajji)

Easy Homemade Pickles

The most viewed cucumber pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine