Small Batch English Pickle Recipe

Jams, jellies, and other spreads offer great flavor to sandwiches, toast, and appetizers. This Small Batch English Pickle recipe is tangy and sweet, a welcome change to the preserves you usually serve. And it's made with pantry staples, making it easy to whip up a batch anytime.

Course Appetizer, Main Course, Snack
Cuisine American, English
Keyword English pickle, pickle, preserves
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 tablespoons
Calories 31 kcal
Author Jessica Fisher


  • ½ cup chopped carrots
  • ½ cup chopped onions
  • ¼ cup dark brown sugar
  • ¼ cup white wine vinegar
  • ¼ cup peeled and chopped apples
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • 1/2 teaspoon Dijon mustard
  • ½ teaspoon ground allspice
  • ½ teaspoon Worcestershire sauce


  1. Combine all ingredients in a medium saucepan over medium heat. Simmer for one hour on low, partially covered.
  2. Blend the mixture slightly with an immersion blender or in a food processor if you prefer a smoother texture.

  3. Allow the mixture to cool. Spoon into a covered container and refrigerate. 

  4. Serve this spread on sandwiches, bread, toast, and crackers.

Recipe Notes

To freeze: store the pickle in a covered container in the freezer, for up to a month.

This recipe is NOT appropriate for water bath canning. It does not contain enough sugar and vinegar to act as preservatives. However, the recipe is good for awhile in the fridge and is also freezer-friendly.

Nutrition Facts
Small Batch English Pickle Recipe
Amount Per Serving (1 tablespoon)
Calories 31 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 43mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 668IU13%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.