RED HOT CINNAMON PICKLES
aka: "Christmas Pickles" Recipe by Shirley Olson & Terri Olson-Cleveland - These pickles take 3 days to make, but are well worth the wait! We used to eat them like candy when we were kids. They make wonderful Christmas gifts.
Provided by Cooking Mamas
Categories Canning
Number Of Ingredients 12
Steps:
- DAY ONE: In the morning, peel the cucumbers and slice in half lengthwise. Using a spoon, gently scoop out the seeds and discard. Cut cucumbers into 1/4-inch half moon slices.
- LIME SOLUTION: In a very large non- reactive bowl or container, (I like to use a 5-gallon food-grade plastic bucket with lid) mix the pickling lime with 4 cups of water. Add the cucumber slices; then add more water to cover them. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process.
- DAY TWO: Drain and rinse the cucumbers thoroughly to remove as much of the lime solution as possible. Return the cucumber slices to the clean bowl or bucket. Cover the cucumbers with ice water. Let stand for 3 hours.
- Drain the cucumbers and rinse well again. All of the lime should be removed from the cucumbers.
- SIMMERING LIQUID: In a large 8 quart non-reactive pot, mix 1 tablespoon red food coloring, 1 cup white vinegar, and 4 cups of water. Add the cucumber slices and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch carefully to make sure the water does not evaporate so much that you risk burning the cucumbers. Add more water as needed.
- RED HOT CINNAMON SYRUP: Meanwhile, one hour before the cucumber finish simmering, make the Red Hot Cinnamon Syrup in a 5 quart non-reactive pot by mixing 2 cups white vinegar, 2 cups water, 10 cups sugar, 1 teaspoon salt and the Red Hot cinnamon candies. Heat to a simmer and stir occasionally until the candies are dissolved, about 1 hour.
- Drain the cucumber simmering liquid and return the cucumbers to the pot. Pour the Red Hot Cinnamon syrup over them, and let them stand overnight.
- DAY THREE: The following morning, bring the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and have a translucent quality to them, characteristic of pickles made with pickling lime.
- Pack the pickles into sterilized canning jars, cover with syrup leaving 1/4 inch of head space in each jar. Add a stick of cinnamon to each jar. Wipe the rims clean with a damp rag. Cover with sterilized lids and screw on bands finger-tip tight. Process the jars in a boiling water bath for 15 minutes.
- Pickles are best served cold.
CANDIED RED HOT CINNAMON PICKLES
Steps:
- Place prepared cucumber sticks into a 2 gallon stone jar or crock.
- Dissolve pickling lime into water.
- Pour over cucumbers and add enough extra water to cover cucumbers.
- Let stand 24 hours.
- Drain cucumbers and wash/rinse 3 times in cold water.
- Soak pickles in ice water for 3 hours.
- Drain.
- Stir together 1 cup vinegar, alum, and enough water to cover pickles.
- Simmer pickles in this solution for 2 hours.
- Drain and discard solution.
- In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.
- Let sit until Day #3.
- Pour off syrup from the pickles into large stockpot.
- Boil mixture again and then add back to pickles.
- Let sit until Day #4.
- Heat pickles in syrup and pack into heated canning jars.
- Seal and place into a hot bath for processing. I do a 10 minute hot bath for pint sized jars and 15 minutes for quart jars.
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
CHRISTMAS RED PICKLES (TO BEGIN SERVING AT THANKSGIVING)
I make a ton of Lime Cucumber Pickles. This past summer I made several jars for my next door neighbor, a 50 + gentleman. He blows off my porches and driveways, such a dear son of my 90 year old neighbor. He LOVES these Pickles and I have already given him 2 more quarts. It's his bed time snack. His plan is that next year we'll...
Provided by Jewel Hall
Categories Vegetables
Time 2h
Number Of Ingredients 11
Steps:
- 1. Peel cucumbers, half lengthwise and scrape out the seeds with a spoon. Cut the cucumbers into 1/4 inch half circles, and place in a glass or ceramic crock. Dissolve the pickling lime in 1 qt of room temperature water, pour over cucumbers, then add additional water until the cucumbers are covered by about 1/2 inch. Let stand at room temperature about 24 hours.
- 2. Drain the Cucumbers and rinse well with cold water. Place in a large non aluminum stock pot, and cover with cold water. Allow to stand 3 hours then drain and rinse again.
- 3. 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 the heat to a simmer, and cook 2 hours. drain and allow to cool a bit before placing them into glass jars.
- 4. Bring together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a sauce pan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand over night.
- 5. Pack pickles into pint glass jars, process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal. These are a bit like candied apples....GOOD !! and PRETTY !!
CHRISTMAS PICKLES
A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still "Dr. Rhodes' pickles." These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving-and it's a tasty twist on the classic Christmas pickle tradition. -Patricia Martin, Shelby
Provided by Taste of Home
Time 35m
Yield 6-1/2 quarts.
Number Of Ingredients 11
Steps:
- Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice. , Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks. , In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil., Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
TEXAS CHRISTMAS PICKLES
These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!
Provided by KIKI810
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT30m
Yield 60
Number Of Ingredients 4
Steps:
- Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 500.7 mg, Sugar 45.8 g
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