Pumpkin-Spice Quick Pickles

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pumpkin spice quick pickles


  • 3 small cucumbers, such as Persian, quartered lengthwise
  • 3/4 cup distilled white vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pumpkin spice
  • 1 clove garlic, smashed


Arrange cucumbers in a pint-size jar with a tight-fitting lid. In a small saucepan, bring the vinegar, sugar, salt, pumpkin spice, garlic and 1/4 cup water to a boil. Pour the pickling liquid over the cucumbers. Seal the jar; let cool to room temperature. Refrigerate overnight before serving. (Pickles can be stored in the fridge up to 2 weeks.)