Cinnamon Cucumber Rings Recipes

CINNAMON CUCUMBER RINGS

Steps:

• Prepare cucumbers.
• add lime and 8 1/2 qts water.
• let stand 24 hrs.
• drain, rinse, soak 3 hrs in cold water.
• drain again.
• simmer for 2 hrs in vinegar, red color, alum and enough water to cover.
• drain.
• Heat to make syrup of the last 5 ingredients (vinegar, water, sugar, and cinnamon sticks, and red hots).
• Pour over the cucumbers.
• let stand overnight or 8 hrs.
• Drain and reheat syrup and pour over again letting stand for another 8 hours.
• Heat syrup a 3rd time, pack rings in jars and fill with hot syrup and seal.

CINNAMON CUCUMBER RINGS

Steps:

• Slice cucumbers 1/4" thick and cut into chunks or circles [like pineapple].
• Mix pickling lime and water thoroughly in glass container.
• Pour over cukes - soak 24 hours.
• Drain - rinse and drain again several times - cover with cold water -SOAK 3 hours - drain.
• Mix 1/2 cup vinegar -1/2 tablespoon alum - red food coloring - 1 cup water - add to cukes - add water to cover - simmer 2 hours - drain.
• Mix 1 cup vinegar - 1 cup water - 2 1/2 cups sugar - 4 cinnamon sticks - 1 cup red hots - Heat and pour over cukes - let stand 24 hours.
• For next 2 days drain liquid and reheat just to boiling (do not boil!) Pour over cukes.
• On 3rd day - reheat cukes and liquid together -remove cinnamon sticks.
• Process in hot water bath for 15 minutes or refrigerator storage.
• Notes: red hots are difficult to melt, so do them separately in a bit of liquid. Red Hots may be difficult to find but do not substitute!
• Wide mouth jars are much easier to fill, if doing rings.

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 PICKLES

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.

CINNAMON CUCUMBER RINGS

Steps:

• Peel and slice cucumbers into 1/4 inch rounds.
• Remove seeds.
• Cover cucumbers and lime juice with water and soak for 24 hours.
• Drain and rinse 4 times.
• Soak in cooled water for 3 hours.
• Combine alum, 1 cup vinegar and red food coloring.
• Put over cucumbers and add enough water to cover.
• Boil, then simmer for 2 hours.
• Drain and throw away the solution.
• Combine 2 cups vinegar, cinnamon, water, red hots and sugar.
• Bring to boil and pour over rings.
• Let set 24 hours.
• Drain and boil liquid again.
• Place rings in jars and pour hot liquid over rings and seal.