Pumpkin Spice Pickles Recipe

Pumpkin Spice Pickles Recipe — Homemade refrigerator pickles get pumpkin spiced! Sweet and tangy with cinnamon and spices.

Hiiii! It’s me. It’s Monday. Let’s kick it.

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 was Autumn and pumpkin-mania had commenced. I wish it was Wizamania and I was singing along to every song watching Wicked on Broadway again. Any other Wicked obsessed peeps out there?

Again, I found a way to make a seasonal spin on my second favorite food to eat out a jar. PICKLES.

I have been meaning to try these out ever since I went to a pickle festival at some point back in college. There was a parade, free pickles, and lots of people you think would be at a pickle festival. My friends and I may have been one of the few there with a full set of teeth. All the more entertaining.

But they also had some local pickle producers with free samples, which one included a cinnamon spice pickle to try.

I was sold. Anyone who adds cinnamon to as many obscure foods as I do is a winner in my book.

And with an abundance of garden cucumbers and a small window to fit everything and anything with pumpkin love, I had my chance. Sweet. Tangy. And full of pure pumpkin spice pickle joy.

Pumpkin Spice Pickles

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• Author: Sinful Nutrition
• Prep Time: 10 min
• Cook Time: 5 min
• Total Time: 15 min
• Yield: 2 cups
• Category: Vegetables, Sides

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Description

Pumpkin Spice Pickles Recipe — Homemade refrigerator pickles get pumpkin spiced! Sweet and tangy with cinnamon and spices.

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Ingredients

• 2 large cucumbers, sliced thin
• 2 cinnamon sticks
• 2 tsp pumpkin pie spice
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 tbsp kosher salt

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Instructions

1. Slice cucumbers and place in 1 quart jar, or two pint jars.
2. Add cinnamon sticks and pumpkin spice to jar(s).
3. In a medium saucepan, combine remaining ingredients.
4. Heat over high heat. Bring to a boil.
5. Pour liquid over prepared cucumbers.
6. Let cool to room temperature, cover and store in refrigerator.
7. Let set for at least 2 hours or overnight for best flavor.

Keywords: pumpkin, pickle, cucumber, fall

Now what do you eat with pumpkin spice pickles? You mean there’s more ways to eat a pickle besides straight out of the jar? Something new everyday folks.

Here’s some I thought would be good. I can’t make any claims on their success. I eat them out of the jar.

• On a roasted turkey sandwich with honey mustard
• In a roasted root veggie wrap with dried cranberries
• On a turkey or veggie burger with melted Gouda cheese
• In a peanut butter sandwich (if you’re adventurous!)

…maybe that last one only sounds good to me…and those who are preggers.

Make it a great day!

What’s your favorite thing to eat with pickles?

Have you ever been to a food festival?