Name: Red-Hot Cinnamon Pickles
Prep time: 1 h
Cook time: 1 h
Yield: 48
Ingredients: Cucumbers - peeled, seeded, and quartered lengthwise - 12 large; Pickling lime (calcium hydroxide) - 1 cup; Water - 1 gallon; Cold water, or as needed to cover - 1 gallon; White vinegar, divided - 1 ¾ cups; Water, divided - 1 ¼ cups; Cinnamon red hot candies - 12 ½ ounces; Red food coloring - 1 ½ teaspoons; Alum - ½ teaspoon; White sugar - 1 ¼ cups; Cinnamon sticks - 4 (4 inch); 6 pint-sized canning jars with rings and lids: - 4 (4 inch)

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Red-Hot Cinnamon Pickles

1. Cucumbers - peeled, seeded, and quartered lengthwise - 12 large

2. Pickling lime (calcium hydroxide) - 1 cup

3. Water - 1 gallon

4. Cold water, or as needed to cover - 1 gallon

5. White vinegar, divided - 1 ¾ cups

6. Water, divided - 1 ¼ cups

7. Cinnamon red hot candies - 12 ½ ounces

8. Red food coloring - 1 ½ teaspoons

9. Alum - ½ teaspoon

10. White sugar - 1 ¼ cups

11. Cinnamon sticks - 4 (4 inch)

12. 6 pint-sized canning jars with rings and lids: - 4 (4 inch)

How to cook deliciously - Red-Hot Cinnamon Pickles

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

7. Stage

Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

8. Stage

Heat cucumbers and syrup to a boil.

9. Stage

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.