RED-HOT CINNAMON PICKLES
These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
Provided by ShellyORN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT14h15m
Yield 48
Number Of Ingredients 12
Steps:
- Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
- Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
- Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
- Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
- Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
- Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
- Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
- Heat cucumbers and syrup to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 14.3 mg, Sugar 11 g
CHRISTMAS RED PICKLES
These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.
Provided by bobbi s.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15h5m
Yield 80
Number Of Ingredients 10
Steps:
- Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
- Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
- Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
- Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
- Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 21.7 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 19.8 g
CINNAMON PICKLES
Make and share this Cinnamon Pickles recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time P4D
Yield 12 pints
Number Of Ingredients 10
Steps:
- Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
- Combine water and lime.
- Soak prepared cucumbers in lime-water for 24 hours.
- Drain and wash 3 times in cold water.
- Cover with cold water and let sit for 3 hours.
- Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup.
- Add drained cucumbers and simmer, covered, for 2 hours.
- Let stand overnight.
- Drain off syrup, reheat and pour over pickles daily for 3 days.
- Pack in hot jars and seal.
OMG DELICIOUS CINNAMON PICKLED CUCUMBER RINGS CUKES
These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort!
Provided by lovin2cook
Categories Greens
Time P5DT3h
Yield 6 quarts, 30 serving(s)
Number Of Ingredients 8
Steps:
- Peel cucumbers and slice about 1/4"-1/2" thick.
- Remove the seeds by cutting a circle out of the middle.
- They will be donut shaped.
- Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours.
- Wash and drain slices very well.
- Cover with cold water and soak for 3 hours.
- Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot.
- Simmer for 2 hours.
- Drain and throw away solution.
- Melt red hots in 2 cups water.
- Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil.
- Pour mixture over cucumbers.
- Let sit until next day.
- For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION.
- Pour hot solution back over cucumbers.
- Sit until next morning.
- On third morning, heat solution with cucumbers included.
- Do not boil!
- Place cucumbers in jars while hot and seal!
- Refrigerate after jars reach room temperature.
- Serve cold.
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