Cinnamon pickle is a delightful twist on traditional pickles that brings warmth and spice to your palate. Unlike typical recipes that rely on lime for tanginess, this version skips the lime and uses cinnamon to add a unique, aromatic flavor. It’s perfect for those who want something different yet familiar.
We love how this cinnamon pickle recipe balances sweet and savory notes without overpowering the natural crunch of the vegetables. It’s simple to make and requires just a few ingredients you probably have on hand. Whether you’re new to pickling or a seasoned pro, this recipe is a great way to elevate your snack game or add a flavorful side to any meal.
Ingredients
To create our flavorful cinnamon pickle without lime, we use a balanced blend of fresh vegetables, aromatic spices, and carefully chosen sweeteners and vinegar. Below is a detailed list organized for convenience and clarity.
Vegetables and Fruits
The crispness and freshness of our cinnamon pickle come from these essential produce items:
- 1 cup carrots, peeled and sliced into thin sticks
- 1 cup cucumber, sliced thinly (preferably English cucumber for less seeds)
- 1/2 cup green bell pepper, cut into thin strips
- 1/2 cup cauliflower florets, small and firm
- 1/2 cup raw mango or apple, peeled and sliced (optional for a slight tangy sweetness)
Spices and Seasonings
The heart of this recipe is the warm and invigorating cinnamon flavor combined with other spices that enhance the overall taste profile.
| Spice/Seasoning | Quantity | Notes |
|---|---|---|
| Cinnamon sticks | 2 sticks (2-inch) | Adds warmth and aromatic depth |
| Mustard seeds | 1 tbsp | Provides a mild pungent crunch |
| Fennel seeds | 1 tsp | Adds sweetness and licorice notes |
| Fenugreek seeds | 1/2 tsp | Slightly bitter for balanced flavor |
| Turmeric powder | 1/2 tsp | For color and subtle earthiness |
| Red chili powder | 1 tsp | Adds gentle heat |
| Salt | 1 tbsp | Enhances all flavors |
Vinegar and Sweeteners
These ingredients balance the flavors and provide the right acidity and sweetness essential for pickling.
- 1 cup white vinegar (5% acidity) — the pickling base that preserves freshness
- 3/4 cup granulated sugar — for a perfect sweet contrast to cinnamon’s warmth
- 1/4 cup water — to dilute and balance the vinegar’s intensity
With a well-curated selection of these fresh vegetables, aromatic spices, and perfectly balanced sweeteners and vinegar, our cinnamon pickle without lime promises an unforgettable crunch and vibrant flavor in every bite.
Equipment Needed
To prepare our Cinnamon Pickle Recipe Without Lime perfectly, having the right equipment is essential. Each tool plays a key role in ensuring the flavors develop well and the vegetables retain their crispness.
| Equipment | Purpose |
|---|---|
| Sharp Knife | For chopping vegetables uniformly |
| Cutting Board | Provides a sturdy surface for cutting |
| Large Mixing Bowl | To combine vegetables and spices thoroughly |
| Measuring Spoons | Accurate measurement of spices and seasonings |
| Saucepan | For heating the vinegar, sugar, and spices mix |
| Sterilized Glass Jars | Safe storage for fermentation and preserving |
| Wooden Spoon or Spatula | To mix ingredients without damaging pickles |
| Fine Mesh Strainer | For straining vinegar solution if needed |
We recommend using glass for storage jars to maintain the pickle’s pure flavor and prevent any metallic taste. Carefully sterilize the jars and lids by boiling or using a dishwasher on a high-temperature setting to avoid contamination and ensure long-lasting preservation.
In addition to this equipment, clean and dry hands or disposable gloves help in handling vegetables hygienically.
Prep Work
Before we dive into the pickling process, proper Prep Work ensures our Cinnamon Pickle turns out crisp, flavorful, and perfectly preserved. Careful preparation of vegetables and sterilization of jars are essential steps.
Preparing the Vegetables
- Wash all vegetables thoroughly under cold running water to remove dirt and pesticides.
- Peel carrots and cucumbers if desired to remove tough skin and promote better texture.
- Cut vegetables into uniform pieces, about 1/2-inch sticks or bite-sized florets, to ensure even pickling and maintain crunch.
- For optional fruits like raw mango or apple, slice thinly, removing seeds and core to avoid bitterness.
- Pat the vegetables dry completely with a clean kitchen towel or paper towels to prevent excess moisture, which can affect pickle texture.
“Uniform cutting is key to consistent flavor absorption and perfect crunch in our Cinnamon Pickle.”
| Vegetable/Fruit | Preparation | Size/Shape |
|---|---|---|
| Carrots | Washed, peeled if desired | 1/2-inch sticks |
| Cucumbers | Washed, peeled if desired | 1/2-inch sticks |
| Green Bell Peppers | Washed, deseeded | 1/2-inch strips |
| Cauliflower | Washed, cut into florets | Bite-sized florets |
| Raw Mango/Apple | Washed, peeled, sliced | Thin slices |
Sterilizing Jars
Proper sterilization preserves the aroma and flavor of our Cinnamon Pickle while preventing spoilage.
- Wash glass jars and lids in hot soapy water, rinsing thoroughly.
- Place jars in a large pot filled with boiling water. Boil for 10 minutes to kill bacteria and sterilize thoroughly.
- Use tongs to remove jars and place on a clean towel to air dry. Do not touch the inside of jars or lids after sterilization to keep them germ-free.
- Alternatively, you can sterilize jars in a preheated oven at 250°F (120°C) for 15 minutes, placing jars upside down on a baking sheet.
- Ensure jars are completely dry before filling with pickle to avoid any water dilution.
“Sterilized jars are crucial to ensure our Cinnamon Pickle stays fresh, crisp, and flavorful over time.”
| Sterilization Method | Time | Temperature | Notes |
|---|---|---|---|
| Boiling Water Bath | 10 minutes | 212°F (100°C) | Use tongs to remove jars safely |
| Oven Sterilization | 15 minutes | 250°F (120°C) | Place jars upside down |
By meticulously prepping our vegetables and thoroughly sterilizing our jars, we’re set to make an exceptional Cinnamon Pickle without lime that bursts with warm aromatic flavors and satisfying crunch.
Making the Cinnamon Pickle
Crafting our Cinnamon Pickle Without Lime requires precise steps to ensure every bite bursts with warm, aromatic flavors and maintains a satisfying crunch. Let’s walk through the process carefully to achieve that perfect balance.
Preparing the Pickling Spice Mix
We start by toasting the spices to unlock their full aroma and flavor. In a dry skillet over medium heat, add:
- 1 tablespoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds
- 2 cinnamon sticks (broken into smaller pieces)
Toast the spices for about 2 to 3 minutes, stirring constantly until they become fragrant and slightly darker. Immediately transfer the toasted spices to a mortar and pestle or spice grinder and grind them coarsely for the best texture.
| Spice | Quantity | Preparation |
|---|---|---|
| Mustard seeds | 1 tbsp | Toast and grind |
| Fennel seeds | 1 tsp | Toast and grind |
| Fenugreek seeds | 1 tsp | Toast and grind |
| Cinnamon sticks | 2 sticks | Break and toast |
This homemade cinnamon-infused spice mix is the foundation of our pickle’s distinct taste that replaces lime’s tanginess with a warm spice profile.
Cooking the Pickle Mixture
Next, we prepare the pickling solution that will preserve and flavor our vegetables:
- Combine in a saucepan:
- 1 cup white vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon turmeric powder
- 2 teaspoons red chili powder
- Salt to taste (around 1 tablespoon)
- The freshly ground spice mix from earlier
- Place the saucepan over medium heat. Stir continuously until the sugar and salt dissolve completely and the mixture comes to a boil.
- Let the mixture simmer gently for 5 minutes to ensure all spices release their flavors into the pickling liquid.
This hot pickling brine is crucial for balancing sweet, spicy, and tangy notes that complement the cinnamon’s aroma.
Combining Ingredients
Once our pickling brine is ready and slightly cooled but still warm, it’s time to bring everything together:
- Place the prepared, chopped vegetables and optional fruits in a large mixing bowl.
- Pour the warm brine evenly over the mix, making sure all pieces are submerged.
- Using a wooden spoon or spatula, gently toss to coat the vegetables thoroughly with the pickling mixture.
- Immediately transfer everything into sterilized glass jars, pressing down lightly to remove air bubbles.
- Seal the jars tightly and leave them to cool at room temperature for 2 to 3 hours.
- Refrigerate the jars and allow the flavors to meld for at least 24 hours before enjoying.
By combining the crisp vegetables with the warm, sweet-spicy brine infused with our cinnamon pickling spice, each bite captures the essence of this unique Cinnamon Pickle Without Lime.
Packing the Jars
Packing the jars correctly is essential to preserve the vibrant crunch and rich aroma of our Cinnamon Pickle Recipe Without Lime. Let’s ensure every jar is filled and sealed to maintain freshness and flavor over time.
Filling the Jars
Before packing, make sure the sterilized jars are completely dry and free from any moisture. This prevents spoilage and maintains the pickle’s texture.
- Step 1: Use a clean wooden spoon or spatula to gently pack the prepared vegetables and fruits into each jar. Press down lightly to remove air pockets without crushing the pieces. Maintaining the vegetables’ crispness is key.
- Step 2: Once packed, carefully pour the warm pickling brine over the contents, covering all the pieces fully. Leave about 1/2 inch (1.27 cm) of headspace at the top to allow for expansion.
- Step 3: Tap the jars lightly on the counter to release trapped air bubbles. If needed, use a clean utensil to move around inside the jar to free air.
- Step 4: Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal.
| Packing Details | Measurement/Instruction |
|---|---|
| Headspace | 1/2 inch (1.27 cm) |
| Brine Temperature | Warm (not hot) to avoid softening vegetables |
| Air Bubble Removal | Tap jars gently and use utensil to release trapped air |
Sealing and Storing
Sealing properly is crucial for safe preservation and quality flavor.
- Step 1: Place sterilized and dry lids on the jars. Screw on the bands firmly but do not overtighten. We want them snug enough to seal but allow air to escape during cooling.
- Step 2: Let the jars cool to room temperature at room temperature undisturbed. You may hear a satisfying “pop” sound indicating a vacuum seal.
- Step 3: Once cooled, check the seals by pressing the center of each lid. If it does not flex, the jar is sealed perfectly.
- Step 4: Label the jars with the date and store them in a cool dark place or refrigerator. The Cinnamon Pickle Without Lime improves in flavor after at least 3 days and stays delicious for up to 3 months.
Pro Tip: “Always store your pickles away from direct sunlight and heat to preserve the vibrant cinnamon aroma and the crunch of the vegetables.”
By following these precise packing and sealing steps, our aromatic cinnamon pickle will remain flavorful and crisp for many servings to come.
Directions
Follow these easy step-by-step directions to craft our Cinnamon Pickle Recipe Without Lime. Each stage ensures the perfect balance of flavor, crunch, and preservation.
Step-by-Step Instructions
- Prepare the Vegetables and Fruits
Wash all vegetables and fruits thoroughly under cold water. Peel carrots and cucumbers if desired. Cut carrots, cucumbers, green bell peppers, and cauliflower into uniform sticks or bite-sized pieces for even pickling and crisp texture. Slice raw mango or apple thinly for a subtle sweetness.
- Sterilize the Glass Jars
Sterilize glass jars and lids by boiling in water for 10 minutes or placing them in a 275°F (135°C) oven for 15 minutes. Dry completely before use to prevent contamination and preserve aroma.
- Toast and Grind the Spice Mix
In a dry skillet over medium heat, toast the mustard seeds, fennel seeds, fenugreek seeds, and cinnamon sticks for 2–3 minutes until aromatic. Allow to cool, then grind to a coarse powder using a spice grinder or mortar and pestle.
- Prepare the Pickling Brine
In a saucepan, combine:
- White vinegar
- Water
- Granulated sugar
- Turmeric powder
- Red chili powder
- Ground toasted spice mix
Simmer the mixture over medium heat, stirring until sugar dissolves completely, creating a warm sweet and tangy brine.
- Combine Vegetables with Brine
Transfer the chopped vegetables and fruits to a large mixing bowl. Pour the warm brine over them. Stir gently to coat every piece thoroughly.
- Pack the Jars
Using a dry wooden spoon or spatula, gently pack the coated vegetables into the sterilized jars. Leave about ½ inch headspace. Pour remaining warm brine over the vegetables until fully submerged. Tap jars lightly to remove air bubbles.
- Seal and Cool
Wipe the rims of jars with a clean, damp cloth. Seal with sterilized lids immediately. Let jars cool to room temperature before labeling.
- Store Properly
Store jars in a cool, dark place or refrigerator. Let the pickle mature for at least 48 hours before consuming to allow flavors to meld perfectly.
Tips for Best Results
| Tip | Explanation |
|---|---|
| Use fresh, firm vegetables | Ensures maximum crunch that holds after pickling. |
| Cut vegetables uniformly | Promotes even flavor absorption and balanced texture. |
| Toast spices just right | Avoid burning to prevent bitterness while unlocking deep aromas. |
| Maintain sterile conditions | Keeps the pickle fresh without developing unwanted bacteria or molds. |
| Use warm brine | Helps vegetables absorb flavors better and prevents sogginess. |
| Avoid over-packing jars | Allows brine to circulate and ensures air bubbles are minimized. |
| Store away from heat and light | Prolongs shelf life and preserves the vibrant color and taste. |
“The secret behind our Cinnamon Pickle Without Lime lies in meticulous preparation and the harmonious blend of warming cinnamon with crisp vegetables.”
By adhering closely to these directions and tips, we can guarantee a pickle that bursts with warm aromatic notes, balanced sweetness, and an irresistible crunch in every bite.
Storage and Shelf Life
Proper storage is essential to preserve the vibrant crunch and warm aroma of our Cinnamon Pickle Without Lime. Follow these guidelines to maximize freshness and flavor.
Optimal Storage Conditions
- Store the sealed glass jars in a cool, dark place to avoid heat and direct sunlight, which can degrade the quality.
- Refrigeration is recommended after opening to maintain crispness and slow microbial growth.
- Keep the jars upright and avoid frequent opening to extend shelf life.
Shelf Life Duration
The shelf life of the Cinnamon Pickle depends on storage conditions and handling hygiene. Below is an estimated timeline:
| Storage Condition | Shelf Life | Notes |
|---|---|---|
| Unopened, cool dark place | 3 to 6 months | Ideal for preserving flavor and texture |
| Refrigerated, opened | Up to 1 month | Consume within for best crunch and aroma |
| Room temperature, opened | 1 to 2 weeks | Only if tightly sealed and hygienic usage |
“Maintaining proper storage conditions is key to enjoying our cinnamon-infused pickle at its best for months.”
Tips for Prolonged Freshness
- Always use clean, dry utensils when scooping pickle to avoid contamination.
- Ensure jars are tightly sealed after each use.
- Inspect for any signs of mold, off-odor, or discoloration before use.
- Label jars with the date of preparation to track freshness easily.
By adhering to these storage practices, our cinnamon pickle without lime will retain its signature warm spices, balanced sweetness, and satisfying crunch every time we reach for it.
Serving Suggestions
Our Cinnamon Pickle Recipe Without Lime delivers a unique blend of warm aromatic flavors and a satisfying crunch that pairs beautifully with many dishes. Here are some creative serving ideas to enjoy this flavorful pickle at its best:
Pairing with Main Meals
- Serve alongside grilled meats such as chicken, lamb, or pork to add a zesty contrast and enhance the savory profile.
- Use as a tangy side dish with rice and curry meals; the cinnamon and spices will complement Indian and Middle Eastern cuisine perfectly.
- Add a spoonful atop sandwiches and wraps for a burst of flavor and crunch that elevates everyday lunches.
Enhancing Snacks and Salads
- Mix the pickle into fresh green salads for a spicy-sweet twist that livens up plain greens.
- Combine with cheese boards or charcuterie plates to introduce a unique sweet-spiced element that balances rich cheeses and cured meats.
- Enjoy directly with simple staples like warm naan bread, crackers, or even plain yogurt, allowing the pickle’s complex flavors to shine.
Suggested Serving Quantities
| Serving Style | Quantity per Person | Notes |
|---|---|---|
| Side Dish | 2-3 tablespoons | Ideal for rice or grilled meat combos |
| Sandwich Spread | 1 tablespoon | Enough to flavor without overwhelming |
| Salad Mix-in | 2 tablespoons | Toss gently for even flavor distribution |
| Snack Accompaniment | 1-2 tablespoons | Perfect with cheese or crackers |
Pro Tip: Letting the pickle sit at room temperature for 15 minutes before serving helps release the full aroma of the cinnamon and spices, enhancing every bite.
By integrating our Cinnamon Pickle into your meals this way, we can enjoy its bold warmth and crisp texture throughout the day.
Conclusion
Crafting cinnamon pickle without lime opens up a delightful way to enjoy pickling with a warm twist. The blend of spices and fresh vegetables creates a unique flavor profile that’s both comforting and refreshing.
With simple ingredients and straightforward steps, this recipe fits perfectly into any kitchen routine, whether you’re a seasoned pickler or just starting out.
By following the proper preparation and storage tips, you’ll have a crunchy, aromatic pickle ready to elevate your meals and snacks anytime.
Frequently Asked Questions
What makes cinnamon pickle different from traditional pickles?
Cinnamon pickle replaces lime with cinnamon, giving it a warm, aromatic flavor that balances sweet and savory notes while keeping the vegetables crisp.
What vegetables and fruits are used in cinnamon pickle?
Common ingredients include carrots, cucumbers, green bell peppers, cauliflower, and optionally raw mango or apple for added sweetness.
Which spices are essential for cinnamon pickle?
Key spices include cinnamon sticks, mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, red chili powder, and salt.
What equipment do I need to make cinnamon pickle?
You’ll need a sharp knife, cutting board, large mixing bowl, measuring spoons, saucepan, sterilized glass jars, a wooden spoon or spatula, and a fine mesh strainer.
How do I prepare the jars for cinnamon pickle?
Sterilize jars by boiling them or using an oven method. This ensures the pickle stays fresh and prevents contamination.
How is the pickling solution made?
The brine combines white vinegar, water, granulated sugar, turmeric, red chili powder, and ground toasted spices. It’s simmered to blend the flavors.
How should I pack and seal the jars?
Fill dry jars with vegetables, pour warm brine over them, remove air bubbles, seal tightly, and label. Store away from direct sunlight.
How long does cinnamon pickle last?
Unopened, it can last several months in a cool, dark place. After opening, refrigerate and consume within a few weeks for best quality.
What are some serving ideas for cinnamon pickle?
Serve it with grilled meats, rice and curry, sandwiches, salads, cheese boards, naan, or yogurt. Let it sit at room temperature before serving to boost aroma.
Can beginners easily make cinnamon pickle at home?
Yes. The recipe uses common ingredients and straightforward steps, making it suitable for both beginners and experienced picklers.