New England Maple Pickles

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“A sweet, Nor'Eastern soft pickle reminiscent of bread and butter pickles. Courtesy of The Pickled Pantry by Andrea Chesman via Mother Earth News.”
6hrs 20mins
1 pint

Ingredients Nutrition

  • 2 cups cucumbers, cut into 3/4-inch chunks blossom ends removed
  • 12 small onion, sliced
  • 2 teaspoons pickling salt, more as needed
  • 12 cup cider vinegar
  • 14 cup pure maple syrup (the darkest, most strongly flavored preferred but any will do)
  • water
  • 1 teaspoon mixed pickling spices (either store-bought or homemade blend)
  • 1 teaspoon coriander seed
  • Ball pickle crisp (optional)


  1. Combine the cucumbers, onion, and salt in a large bowl; mix well.
  2. Cover the vegetables with ice water and let stand for at least 2 hours, and up to 6 hours.
  3. Drain very well.
  4. Taste a piece of cucumber. If it isn’t decidedly salty, toss with 1 to 2 teaspoons pickling salt. If it is too salty, rinse with clear water.
  5. Combine the cider vinegar and maple syrup in a saucepan and bring to a boil, stirring to dissolve the maple syrup.
  6. Bring a kettle of water to a boil.
  7. Pack the mixed pickling spices and coriander seeds into a clean, hot 1-pint canning jar.
  8. Pack in the cucumbers and onions.
  9. Pour in the hot vinegar mixture (it will not cover the vegetables, so top off with the boiling water, leaving 1/2 inch headspace).
  10. Add a rounded 1/8 teaspoon of Pickle Crisp to the jar, if using.
  11. Remove any air bubbles with a non-metallic utensil; wipe rim of jar, place lid and screw band on fingertip-tight.
  12. Process in a boiling-water bath for 10 minutes (place warm jars in warm water; cover by at least an inch of water and begin timing when water reaches the boil to avoid jar breakage).
  13. Remove to a protected countertop to cool, undisturbed until completely cool.

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