Homemade Sweet Tea Pickles

Photo: Emily Cooper, RD, LD

I don’t know where my mind comes up with these things. It just … happens. But here’s a unique recipe with the taste of Southern sweet tea flavor in every briny bite.  They’re sweet. They’re tangy. They’re tea-y. No canning required!

And if you eat the entire jar in one sitting, I recommend doing so while sitting in a rocking chair on a big ol’ porch for the rest of the night. 

Sweet Tea Pickles

Serves 12


  • 3 medium pickling cucumbers, sliced into thin disks
  • Lemon slices (optional)
  • 1 cup water, divided
  • 2 black tea bags
  • ½ cup apple cider vinegar
  • ⅓ cup sugar


  1. Add cucumbers and lemons (if using) to 16-ounce glass jar or container with lid.
  2. Bring ½ cup water to a boil in a small saucepan. Pour boiling water over tea bags in a heat-safe bowl and steep for 5 minutes.
  3. Combine remaining water, vinegar and sugar in medium saucepan and bring to a boil. Remove from heat.
  4. Discard tea bags and add tea to vinegar mixture.
  5. Pour over cucumbers and cool to room temperature on counter.
  6. Cover and refrigerate at least 2 days and up to 2 months.
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Emily Cooper

Emily Cooper, RD, LD, is a New Hampshire-based dietitian whose health and wellness blog, Sinful Nutrition, features recipes, fitness, and all things health related. You can also follow her on Facebook, Twitter and Instagram.