Cinnamon Pickles Recipes

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.

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 PICKLES

Steps:

• 1. Soak prepared cucumbers in lime mixed with 1 gallon of water for 24 hours. Drain and rinse with ice water. Cover and let stand for 3 hours draining on an old sheet.
• 2. Mix 1 cup vinegar, food coloring, alum and enough water to cover and simmer for 2 hours. Drain and throw away.
• 3. Mix 2 cups vinegar and 2 cups water, sugar, cinnamon sticks, and red hots. Pour over cucumbers and let stand for 24 hours.
• 4. Drain and save liquid. Bring liquid to a rolling boil. Pack cucumbers in jars and fill with boiling liquid. Seal jars and process in hot water bath for 15 minutes.

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.