If you're craving pickles with a natural sweetness that doesn't come from dumping sugar into the brine, you're in luck—nature's got your back. Forget the cloyingly sweet supermarket varieties; there are legitimately sweet pickles that get their flavor from the veggies themselves, fermentation magic, or clever spice blends. Here are five unexpectedly sweet pickles that’ll make your taste buds do a happy dance.
Let’s start with the classic. Bread and butter pickles are the gateway drug to sweet pickles, but here’s the kicker—they’re often made with cucumbers that have a naturally mild sweetness, amplified by a tangy-sweet brine. Unlike candy-like versions, traditional recipes lean on onions, mustard seeds, and turmeric to balance the sweetness. Pro tip: Look for small-batch brands that skip the corn syrup and let the cukes shine. The best ones taste like summer in a jar—crisp, slightly floral, and just sweet enough to make you forget they’re technically a vegetable.
Fermentation isn’t just for sour dill pickles. When you swap sugar for raw honey in the brine, you get a pickle that’s subtly sweet with layers of complexity. The honey acts as food for beneficial bacteria, which means you’re getting probiotics alongside that mellow sweetness. Garlic and dill often join the party, adding depth. These pickles are like the health-conscious cousin of the sugar-bomb varieties—satisfying without the guilt. Bonus: The longer they ferment, the more the sweetness mellows into something downright sophisticated.
Don’t sleep on daikon radish pickles. When soaked in a rice vinegar brine with a touch of sugar (or sometimes fruit like Asian pear), these radishes transform into crunchy, slightly sweet sticks of joy. Korean "danmuji" (the bright yellow stuff in kimbap) is a prime example—mildly sweet with a whisper of turmeric. Japanese "takuan" takes it further, often fermented with persimmons or kombu for umami-sweet vibes. Perfect for cutting through rich dishes, these pickles prove that sweetness doesn’t have to mean "dessert-like."
Hear us out—pickled figs are a game-changer. When fresh figs get the pickle treatment with apple cider vinegar, warm spices (think cinnamon, clove), and just enough honey or maple syrup to highlight their natural jammy sweetness, they become next-level. The texture stays plump, and the flavor? Imagine a fig newton decided to tango with a pickle. Throw these on a cheese board or chop them into grain salads for a sweet-savory punch that’ll have people asking, "Wait, what IS that?"
Before you toss those rinds, listen up. Southern-style pickled watermelon rind is a revelation—candied but not cloying, with a texture somewhere between a cucumber and an apple. The rind’s mild sweetness gets coaxed out with a brine starring vinegar, ginger, and spices like allspice. Some old-school recipes even use alum for extra crunch. It’s the kind of pickle your grandma might’ve made, and once you try it, you’ll wonder why watermelon rind isn’t a year-round staple.
Sweet pickles don’t have to mean "overloaded with sugar." Whether it’s the gentle fermentation of honey-kissed cukes or the surprising sweetness hiding in watermelon rinds, these picks prove that nature’s got plenty of tricks up its sleeve. Time to expand your pickle horizons beyond the basics—your sandwiches, salads, and snack game will thank you.
