Cinnamon Cucumber Pickle Recipe

A unique twist on classic pickles, this Cinnamon Cucumber Pickle Recipe combines crunchy cucumbers with warm, aromatic cinnamon. Perfect as a side dish, snack, or sandwich topping, these pickles are easy to make, healthy, and full of flavor.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6

Course: Snack

Cuisine: American

Calories: 15

Ingredients Equipment Method Notes

Ingredients

Essential Ingredients:
1 kg fresh cucumbers small to medium, firm
2-3 cinnamon sticks or 1 tsp ground cinnamon
2 cups white vinegar or apple cider vinegar
1 cup water
2-3 tbsp sugar
1-2 tbsp non-iodized salt
Optional Ingredients:
2-3 garlic cloves sliced
1 tsp mustard seeds
Fresh dill or dill seeds
Red chili flakes for spice
Honey or maple syrup for extra sweetness

Equipment

Mason jars with lids
Saucepan
Measuring cups and spoons
Knife and cutting board
Funnel and tongs (optional)

Method

Prepare the cucumbers: Wash thoroughly, trim ends, and slice into spears, coins, or leave whole.
Make the cinnamon brine: In a saucepan, combine vinegar, water, sugar, salt, and cinnamon sticks. Heat until sugar and salt dissolve. Let cool slightly.
Fill the jars: Place cucumbers into sterilized jars. Add optional spices. Pour brine over cucumbers until fully submerged, leaving a small headspace.
Seal and store: Close jars tightly. For quick pickles, refrigerate 24–48 hours. For shelf-stable pickles, follow proper canning procedures.
Serve: Enjoy as a side dish, snack, or topping for sandwiches, salads, and cheese boards.

Notes

Use fresh, firm cucumbers for the best crunch.
Adjust sugar and cinnamon to taste for your preferred flavor balance.
Quick refrigerator pickles last 2–3 weeks; properly canned pickles can last up to 6 months.
Avoid overcooking the brine to prevent soft cucumbers.
Experiment with optional ingredients to create variations like spicy, sweet, or dill-infused cinnamon pickles.