Red-Hot Cinnamon Pickles

3.7
(11)

These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.

2
2
Prep Time:
1 hrs
Cook Time:
2 hrs 15 mins
Additional Time:
3 days 11 hrs
Total Time:
3 days 14 hrs 15 mins
Servings:
48
Yield:
6 pint jars

Ingredients

  • 12 large cucumbers - peeled, seeded, and quartered lengthwise

  • 1 cup pickling lime (calcium hydroxide)

  • 1 gallon water

  • 1 gallon cold water, or as needed to cover

  • 1 ¾ cups white vinegar, divided

  • 1 ¼ cups water, divided

  • 12 ½ ounces cinnamon red hot candies

  • 1 ½ teaspoons red food coloring

  • ½ teaspoon alum

  • 1 ¼ cups white sugar

  • 4 (4 inch) cinnamon sticks

  • 6 pint-sized canning jars with rings and lids:

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

  7. Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

  8. Heat cucumbers and syrup to a boil.

  9. 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 (per serving)

63 Calories
0g Fat
16g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 63
% Daily Value *
Total Fat 0g 0%
Sodium 14mg 1%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 1g
Vitamin C 2mg 10%
Calcium 34mg 3%
Iron 0mg 2%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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