Cinnamon Cucumber Pickles Recipe

Ingredients for 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

How to Make Cinnamon Cucumber Pickles

1. Select 4 large, overripe cucumbers.
2. Peel, core, and slice cucumbers into 1/3-inch thick rings. Remove all seeds, leaving the cucumber in a ring shape.
3. Soak cucumber rings in a mixture of 1/2 cup lime juice and 1 gallon of water for 24 hours.
4. Wash cucumber rings thoroughly under cold water.
5. Soak the washed rings, covered, in ice water for 3 hours.
6. 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.
7. Pour the vinegar mixture over the cucumbers and simmer gently for 2 hours.
8. Carefully pour off the simmering liquid.
9. 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.
10. Pour the hot syrup over the cucumbers and let stand for 24 hours.
11. Pour the syrup back into the saucepan and bring to a rolling boil.
12. Pack the cucumber rings into sterilized pint or quart jars, leaving 1/2 inch headspace.
13. Place 1 cinnamon stick into each jar.
14. Pour the boiling syrup over the cucumbers, leaving 1/2 inch headspace. Remove air bubbles.
15. Process in a boiling water bath for 10 minutes for pints and 15 minutes for quarts. Ensure jars are completely submerged in boiling water.