OMG DELICIOUS CINNAMON PICKLED CUCUMBER RINGS CUKES
These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort!
Provided by lovin2cook
Categories Greens
Time P5DT3h
Yield 6 quarts, 30 serving(s)
Number Of Ingredients 8
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
These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
Provided by ShellyORN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT14h15m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 14.3 mg, Sugar 11 g
CINNAMON PICKLES
I gave a couple of jars of these to a friend from India. She loved them, but couldn't figure out what they were. The color is distinct and pickling really changes the texture of the cucumber. A very colorful addition to the pickle platter.
Provided by Marsha Gardner
Categories Vegetable Appetizers
Number Of Ingredients 13
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.
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
CINNAMON PICKLES
Make and share this Cinnamon Pickles recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time P4D
Yield 12 pints
Number Of Ingredients 10
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.
WATERMELON RIND PICKLES
"Waste not, want not" has always been smart advice-especially when it produces picked watermelon rind that's so refreshing. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 55m
Yield 4 pints.
Number Of Ingredients 8
Steps:
- Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks., Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CINNAMON RING PICKLES
sweet red colored pickle chunks, reminds one of watermelon rind preserves, a polish and french canning recipe, originating in northern minnesota
Provided by 1008511
Categories Vegetable
Time 7m
Yield 12 pint jars
Number Of Ingredients 10
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.
CINNAMON APPLE RING PICKLES FROM SCRATCH
Declicious sweet, spicy pickles. Made with cucumber, but tastes like cinnamon apples. You will need canning jars and lids for preserving these.
Provided by Cinnamon Turtle
Categories Vegetable
Time P4DT3h
Yield 2 Gallons
Number Of Ingredients 11
Steps:
- Day 1:.
- Combine cucumbers, pickling lime, and 8 1/2 quarts of water in a large, non-aluminium pot. Let soak for 24 hours.
- Day 2:.
- Remove pickles from lime water. Rinse 3-4 times until water runs clear. Put pickles in ice water and soak 3 hours. Drain. Combine vinegar, food coloring, and alum and simmer in a large pot. Add pickles and enough water to cover. Simmer for 2 hours. Do not boil. Drain pickles and discard mixture. Combine remaining ingredients less one cup sugar and bring to a boil. Pour over pickles. Let stand 24 hours.
- Day 3:.
- Drain mixture, but do not discard. Add remaining cup of sugar and bring to a boil. Pout over pickles. Let stand 24 hours.
- Day 4:
- Drain mixture, but do not discard. Bring to a boil. Pack pickles in jars. Pour mixture over pickles and seal jars.
Nutrition Facts : Calories 4599.4, Fat 1.8, SaturatedFat 0.6, Sodium 187.8, Carbohydrate 1159.5, Fiber 8.2, Sugar 1125.4, Protein 10.7
CINNAMON CUCUMBER PICKLES
Don't be put off by the steps involved in making these pickles. It is not really hard at all, just takes a few minutes of planning time to work out the cooking when it is best for your schedule. The end results are well worth the effort. People do not believe that these are cucumber pickles. Most people think they are cinnamon apple rings.
Provided by Jellyqueen
Categories Vegetable
Time P3DT30m
Yield 6-8 pints
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1648.9, Fat 0.6, SaturatedFat 0.2, Sodium 27, Carbohydrate 419.2, Fiber 2.6, Sugar 408.5, Protein 3.4
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