Recipe Sweet and sour cucumbers

Make your little cucumbers into wonderful spicy pickels to enjoy all year round. They can accompany your burgers, your pierrades and raclettes or even be enjoyed alone as an aperitif.

Concombres à l'aigre-douce
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Preparation time:
30 min
Heat treatment time:
20 min
Community rating:


Number of persons: 4 servings
  • Cucumbers. Variety of snake cucumbers (trichosanthes), ripe but not soft.
  • Vinegar
  • Sugar
  • Cloves
  • Cinnamon powder

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Prepare a vinegar syrup: 500 g of sugar for 1/2 L of vinegar. Bring to a boil and set aside.
  • Peel and cut the cucumbers in half. Hollow them out and cut them into pieces.
  • Cook the cucumbers in the vinegar syrup, keeping it boiling for a few minutes. Remove them, rinse them under cold water then drain them well.
  • Meanwhile, prepare the covering syrup. Cook 500 g of sugar with a little cinnamon and cloves in 1/2 L of wine vinegar for 15 minutes, skimming often.
  • Arrange the cucumbers in the jars and cover with the hot syrup to within 2 cm of the rim and proceed immediately to the heat treatment: 30 minutes at 100°C.

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