Ingredients for Cinnamon Pickles
- 2 pounds cucumbers
- 8 cups water (for soaking and syrup)
- Pickling Lime
- 1 tablespoon alum
- 2 cups white vinegar
- Red Food Coloring
- 1 cup sugar
- Cinnamon Sticks
- Red Cinnamon Candies
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How to Make Cinnamon Pickles
- Prepare the cucumbers: Peel, remove ends and core approximately 2 pounds of cucumbers. Cut into 1/4-inch thick rings or sticks.
- Combine 4 cups of water and the juice of 2 limes in a large bowl.
- Soak the prepared cucumbers in the lime-water for 24 hours in the refrigerator.
- Drain and wash the cucumbers thoroughly 3 times in cold water.
- Cover the cucumbers with 4 cups of fresh cold water and let sit for 3 hours.
- In a saucepan, combine 1 tablespoon alum, 2 cups white vinegar, 2 cups water, 1/4 teaspoon red food coloring (optional), 1 cup sugar, 2 tablespoons ground cinnamon, and 1/2 cup red hot candies (such as cinnamon red hots). Bring to a simmer, stirring until sugar dissolves to create a syrup.
- Add the drained cucumbers to the syrup. Simmer, covered, for 2 hours, stirring occasionally.
- Let the pickles stand overnight in the syrup.
- Drain off the syrup. Reheat and pour over the pickles daily for 3 days, allowing them to cool completely before refrigerating.
- Pack the pickles into sterilized hot jars, leaving 1/4 inch headspace. Seal and process in a boiling water bath for 10 minutes (adjust processing time based on altitude).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
683g
Fat
0g
Carbs
58g
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