These quick and easy refrigerator pumpkin spice pickles combine sweet fall spices with tangy apple cider vinegar in under 15 minutes!
This recipe was originally posted in 2014, but has since been updated.
Quick summary: Refrigerator pumpkin spice pickles put a fall-inspired spin on classic sweet and tangy bread and butter pickles. They're steeped in apple cider vinegar, cinnamon sticks, brown sugar, and pumpkin pie spice, and come together in under 15 minutes. No canning required!
Remember once upon a time during the summer when I got cucumbers stuck in my sweet tea?
Yeah, it happened again. Except this time it's Autumn and pumpkin-mania has commenced. A reader thought I made these as a joke...until they tried them and realized they were actually really good. Pickles are no joke around here.
Jump to:
Why these pumpkin spice pickles actually work
- No canning required. Made with a quick brine and stored in the fridge, so they come together in a short amount of time.
- Sweet and tangy. It's like bread and butter pickles put on a cardigan and watched The Great Pumpkin. Say less.
- Quick and easy. No crazy ingredients, and most you probably already have on hand.
Ingredients
- Cucumbers: I prefer using the smaller, pickling cucumbers for the best texture, but have made them with full-sized and English cucumbers, too.
- Cinnamon sticks: Gives the cinnamon flavor without being too overwhelming.
- Pumpkin pie spice: Really brings the fall flavor to the forefront. Wouldn't skip this one.
- Water. Nothing special here. Just balances out the vinegar so these aren't too tangy.
- Apple cider vinegar. Adds the quintessential tang, with just a little extra fall-ness.
- Brown sugar: Brings a soft sweetness and an extra depth of flavor.
- Salt: For extra flavor and that salty kick we know and love.
Instructions
Start by slicing two large cucumbers (or 4 smaller, pickling cucumbers) very thinly, and placing in a large quart, or two small glass pint jars. Add two cinnamon sticks, and two teaspoons pumpkin pie spice to jar (or split between two jars), and set aside.
In a medium saucepan, add 1 cup of water, ½ cup apple cider vinegar, ¼ cup brown sugar, and ½ tablespoon salt, and heat over high heat until boiling. Remove from heat, and pour over prepared cucumbers. Let the jar (or jars) cool to room temperature before screwing on lids, and refrigerating for 2 hours, or overnight for best flavor.
Expert tips from a dietitian
- Let them sit. They don't take a long time to make, but waiting makes them even better. Refrigerating overnight allows for the best flavor, but can be stored in the fridge for up to 3 weeks.
- Don't skip the cinnamon sticks. I've tried with ground cinnamon and adding a little too much gritty texture since there is already pumpkin pie spice in there. Using cinnamon sticks gives the flavor without the texture.
- Low calorie crunch. Most of the calories, salt and sugar in these pickles is in the brine, so as long as you're not drinking a full glass of it at each sitting, these will still be a relatively low-calorie, lower-sugar condiment or side.
What to serve with these pumpkin spice pickles
You mean besides just eating them straight from the jar? The possibilities are endless my friend. But here are some good places to start.
- Sandwiches. Especially a turkey and dijon or this black pepper turkey and cranberry sandwich, but adding to most sandwiches gives it a sweet, tangy crunch like no other.
- Burgers. I prefer them with turkey burgers, but works with beef burgers too.
- With crispy chicken. There's just something about the sweet tang and that crispy texture that just sings. You won't be disappointed.
FAQs
If stored in the refrigerator in a sealed container, up to 3 weeks. I've never tried freezing them, so can't speak of how they would keep or come out after freezing.
You can, but I find the flavor is better, and the pickles have less of a powdery texture from all the ground spices when cinnamon sticks are used. If you can't find them, you can substitute for 1 teaspoon ground cinnamon.
They do not. Pumpkin pie spice is used for flavor, but no actual pumpkin is used in this recipe.
They taste very similar to a bread and butter pickle, but with the extra spice and flavor of cinnamon, clove and nutmeg.
More pickle recipes:
Dill Pickle Vinaigrette Dressing
Dill Pickle French Fries
Creamy Dill Pickle Salad Dressing
Did you make this recipe? Leave me a comment and a rating to let me know how it came out!
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Refrigerator Pumpkin Spice Pickles
- Total Time: 15 min + 2 hour chill time
- Yield: 8 servings 1x
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
These quick and easy refrigerator pumpkin spice pickles combine sweet fall spices with tangy apple cider vinegar in under 15 minutes!
Ingredients
- 2 large cucumbers, sliced thin
- 2 cinnamon sticks
- 2 teaspoons pumpkin pie spice
- 1 cup water
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- ½ tablespoon kosher salt
Instructions
- Slice cucumbers and place in 1 quart jar, or two pint jars.
- Add cinnamon sticks and pumpkin spice to jar(s).
- In a medium saucepan, combine remaining ingredients.
- Heat over high heat. Bring to a boil.
- Pour liquid over prepared cucumbers.
- Let cool to room temperature, cover and store in refrigerator.
- Let set for at least 2 hours or overnight for best flavor.
Notes
- nutrition information is estimated
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Condiments, Pickling, Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 7
- Sodium: 362
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Rebecca @ Strength and Sunshine
Haha, that's crazy! What a cool idea!
Danielle Omar -- Food Confidence RD
Now that is a cool pickle! Love it!
Emily Cooper
Thanks Danielle! 🙂
Jaci
I made these kind of as a joke BUT...they were a huge hit with my adult kids. Have made several more batches and will remember this next year when the garden produces. Thanks so much for the novel "pickles for pps nuts!"