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+ servings

Homemade Agave Sweet Pickles

Sweetened with agave, these homemade bread and butter sweet pickles will complete every home pantry for the cold months to come. (Adapted from the Food In Jars Cookbook)
Course Side Dish, Snack
Cuisine American
Keyword agave, cucumber, pickle, preserves, spice, sweet
Prep Time 15 minutes
Cook Time 20 minutes
Process Time 10 minutes
Servings 6 pints


  • 4 pounds pickling cucumbers
  • 5 cups apple cider vinegar
  • 2 cups agave
  • ¼ cup kosher salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon allspice berries
  • 1 tablespoon celery seeds
  • 1 tablespoon whole black peppercorns
  • 1 cinnamon stick


  • Prepare the jars and lids as per proper water bath canning procedures. Arrange the clean jars on a folded kitchen towel near your workspace.
  • Using a mandolin with a crinkle cut blade (or careful knife skills), thinly slice the cucumbers into chips about 1/8 inch thick. Discard the ends of each cucumber.
  • To make the brine, combine the apple cider vinegar with the agave, salt, and whole spices in a large non-reactive pot capable of holding all the cucumber slices. Stir together and bring the brine to a hard boil over medium high heat.
  • Stir the sliced cucumbers into the brine. Don’t worry if you brine doesn’t completely cover the fresh cucumbers – they will reduce slightly as they cook. Stir frequently to ensure all the slices have a chance to submerge. Simmer for 3-4 minutes, until the cucumber slices are just softened.
  • Turn down the heat and remove the cucumber slices from the brine with a slotted spoon. Distribute the slices evenly among the prepared pint jars.
  • Bring the remaining brine to a hard boil over high heat, letting is reduce and thicken by one third.
  • Carefully ladle the brine into the jars over the pickle slices, leaving ½ inch headspace. Clean the rims, apply the lids and rings, and process the pickles in a water bath canner for 10 minutes. Remove the jars to a clean kitchen towel and let them sit for at least 24 hours to allow the lids to seal properly. If any do not seal, store in the fridge and eat first. Store all sealed jars in a cool, dark place and let the pickles cure for at least 2 weeks before consuming to let the flavors mingle.


Almost FODMAP Friendly: While onions, garlic, and other high FODMAP ingredients have been omitted from this recipe, agave is considered high FODMAP in amounts larger than 1 teaspoon. If you are on a Low FODMAP diet or are sensitive to sweeteners like agave, consume these pickles at your own risk and discretion.