Cinnamon Pickles
Cucumber rings soaked in pickling lime, tinted red, then simmered in a cinnamon stick and red hot candy syrup over several days.
Before you start: The red food coloring reads as "1/2 cup, or a large bottle" — the original card is unclear on the amount. Start with one small bottle and add more until the rings are as red as you want.
Where this one came from
Nobody's written this one down yet.
Ingredients
- Cucumbers, enough to make 1 gallon of ¼ inch rings or chunks
- 1 cup pickling lime
- 4 ½ quarts water
- ½ cup vinegar
- ½ cup, or a large bottle, red food coloring
- ½ teaspoon alum
- Water, enough to cover rings
- 1 cup vinegar
- 5 cups sugar
- 1 cup water
- 4 sticks cinnamon
- ½ cup red hot candies
Directions
- Peel and slice cucumbers into ¼ inch thick rings or chunks. Remove seeds.
- To 1 gallon of rings, mix 1 cup lime and 4 ½ quarts water, or enough to cover the pickles, and let stand 24 hours.
- Drain and wash in clear water. Soak in cold water 3 hours, then rinse and drain.
- Combine ½ cup vinegar, the red food coloring, ½ teaspoon alum, and enough water to cover the rings.
- Add rings and simmer 2 hours, then drain.
- Bring to a boil: 1 cup vinegar, 5 cups sugar, 1 cup water, 4 sticks cinnamon, and ½ cup red hot candies.
- Pour over rings and let stand overnight.
- Reheat the 4th day; heat rings with the syrup. Pack in jars and seal.
- For a double batch, make at least an extra half batch of the juice.
Notes
Jot down what you changed or how it turned out. Saved in this browser, on this device only.