Cinnamon Cucumber Pickles Recipes

RED HOT CINNAMON CUCUMBER PICKLES

Steps:

• Peel and seed cucumbers if using overripe or large cukes. If using small pickling cucumbers, peel and cut into 1/4" slices.
• Mix the pickling lime with a 3 or 4 cups of water in a very large bowl and stir. Add the cucumbers and add more water to cover them. This should be done in a glass or ceramic bowl as the lime can pit or etch some surfaces. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process, even though some of the lime will settle to the bottom of the pan.
• Drain the cucumbers and thoroughly rinse them to remove as much of the lime solution as possible.
• Cover the cucumbers again with cold water, adding some ice to it. Let stand for about 3 hours.
• Drain the cucumbers and rinse well again. All of the lime needs to be removed from the cucumbers. Alternatively, you can drain, rinse, and cover your cucumbers with fresh water every hour for a total of 3 hours of soaking time. OR, you can eliminate the ice and do this overnight in the refrigerator.
• In a large pot, mix 1 tsp. red food coloring (optional, you will get a beautiful red color from the candies alone if you don't want to use food coloring), 1 cup white vinegar, and 3 or 4 cups of water and stir. Add the cucumbers and add more water to cover them.
• Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch to make sure the water does not evaporate so much that you risk burning the cucumbers.
• 4. 1 hour before the end of the simmer time, make the Red Hot Cinnamon syrup by mixing 2 cups white vinegar, 2 cups water, 7 cups white sugar, 1 T salt and the 2 packages of Red Hot cinnamon candies.
• 5. Drain the cucumbers, pour the Red Hot Cinnamon syrup over them, and let them stand overnight.
• The following morning, heat the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and will have a translucent quality to them, characteristic of pickles made with pickling lime.
• Pack them into hot pint size canning jars that have been sterilized leaving 1/4 inch of head space in each jar. Include a stick of whole cinnamon in each jar if desired.
• Cap with sterilized canning lids and rings. Process the jars of cucumber rings for 15 minutes in a boiling water bath.

CHRISTMAS RED PICKLES

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.

OMG DELICIOUS CINNAMON PICKLED CUCUMBER RINGS CUKES

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.

RED-HOT CINNAMON PICKLES

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.

CINNAMON CUCUMBER PICKLES

Steps:

• Select large overripe cucumbers.
• Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
• Soak in lime and 1 gallon water for 24 hours.
• Wash.
• Soak, covered with ice water for 3 hours.
• Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
• Pour over cucumbers and simmer for 2 hours.
• Pour off liquid.
• Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
• Pour over cucumbers and let stand for 24 hours.
• Pour syrup back into a large pot and bring to a boil.
• Put cucumbers in jars and pour hot syrup over cucumbers.
• Place 1 of the cinnamon sticks from the mixture in each jar.
• Process for 10 minutes in water bath for pints and 15 mintes for quarts.

CINNAMON RING PICKLES

Steps:

• 1st day; peel and slice large cucumbers enough to make 2 gallons.
• put 2 cups lime juice with 2 gallons water let stand overnight.in a crock or plastic pail.
• 2nd day; drain cucumbers and wash well. soak in cold water 2 hours, set aside.
• mix; 1 cup dark vinegar ,1 small bottle red food color, 1 tbls alum with 3 qts water,pour over cucumbers simmer 2 hrs on stove.drain and throw liquid away.
• syrup:.
• 4 cups water.
• 10-12 cups sugar.
• 4 cups dark vinegar.
• 1 pkg cinnamon red hot candies.
• 8 cinnamon sticks.
• bring to a boil, pour over cucumbers in crock or pail.
• 3rd day:drain, reboil syrup, repour over cucumbers, (take out cinnamon sticks when boiling.
• 4th day ; same as third.
• 5th day ; drain and place cucumbers in 12 pint sized jars, heat up syrup ,pour over cucumbers, seal in hot water bath 10 minutes, you could half the recipe for 6 jars.