Zutaten für Cinnamon Cucumber Pickles
- 4 large overripe cucumbers
- Pickling Lime
- 1 gallon water
- 4 cups white vinegar
- Red Food Coloring
- 1 tablespoon alum
- 12 cups granulated sugar
- 4 cinnamon sticks (about 4 inches total)
- Red Hot Candies
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Zubereitung von Cinnamon Cucumber Pickles
- Select 4 large, overripe cucumbers.
- Peel, core, and slice cucumbers into 1/3-inch thick rings. Remove all seeds, leaving the cucumber in a ring shape.
- Soak cucumber rings in a mixture of 1/2 cup lime juice and 1 gallon of water for 24 hours.
- Wash cucumber rings thoroughly under cold water.
- Soak the washed rings, covered, in ice water for 3 hours.
- In a saucepan, combine 2 cups white vinegar, 1/4 teaspoon food coloring (optional), 1 tablespoon alum, and enough water to completely cover the cucumbers.
- Pour the vinegar mixture over the cucumbers and simmer gently for 2 hours.
- Carefully pour off the simmering liquid.
- In a separate saucepan, bring to a boil 2 cups white vinegar, 2 cups water, 12 cups granulated sugar, 4 cinnamon sticks (about 4 inches total), and 1 teaspoon red hots candies.
- Pour the hot syrup over the cucumbers and let stand for 24 hours.
- Pour the syrup back into the saucepan and bring to a rolling boil.
- Pack the cucumber rings into sterilized pint or quart jars, leaving 1/2 inch headspace.
- Place 1 cinnamon stick into each jar.
- Pour the boiling syrup over the cucumbers, leaving 1/2 inch headspace. Remove air bubbles.
- Process in a boiling water bath for 10 minutes for pints and 15 minutes for quarts. Ensure jars are completely submerged in boiling water.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1634g
Fat
0g
Carbs
139g
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