FBD

Red Cinnamon Pickles

A canning/preserving recipe for Enough water to cover pickles.

AmericanOtherIntermediate480 minBy Northstar

Ingredients

Servings
4
  • 7 pounds peeled, seeded cucumbers in strips
  • 1 cup lime
  • 1 gallon water
  • 1 cup vinegar
  • 1 bottle red food coloring
  • 1 tablespoon alum
  • Enough water to cover pickles
  • 3 cups vinegar
  • 2 cups water
  • 10 cups granulated sugar
  • 2 to 3 large packages Red Hots cinnamon candies (see NOTE)
  • 8 sticks cinnamon

Instructions

  1. 1

    Soak cucumbers, lime and 1 gallon water for 24 hours.

  2. 2

    Wash cucumbers. Soak in ice water for 3 hours.

  3. 3

    Mix 1 cup vinegar, food coloring, alum and enough water to cover pickles. Simmer in this mixture 2 hours.

  4. 4

    Pour off liquid and throw away.

  5. 5

    Boil 3 cups vinegar, 2 cups water, sugar, candies and cinnamon.

  6. 6

    Pour over cucumbers. Let stand 24 hours.

  7. 7

    Drain liquid and bring to boil.

  8. 8

    Put cucumbers into jars with 1 to 2 sticks cinnamon in each jar.

  9. 9

    Pour hot liquid over jars and seal.

Tags

americanjoy-of-canning