Cinnamon Red Hot Pickles
CATEGORIES
INGREDIENTS
  • 12-15 large cucumbers
  • 2 gallons of water
  • 8 sticks of cinnamon
  • 1 Cup canning lime (or household)
  • 3 Cups vinegar (white, 5% acidity)
  • 1 Tablespoon alum
  • 10 Cups sugar
  • 1 large pkg. of Cinnamon Red Hots Candy
  • 1 Tablespoon red food color
DIRECTIONS
  1. Peel and slice cucumbers into slices and remove seeds.
  2. Soak overnight in 2 gallons of water and 1 cup lime. Next morning drain.
  3. Then soak 4 hours in clear water.
  4. Combine: 1 C. vinegar, 1 T. alum, 1 T. red food color.
  5. Add water to cover cucumbers.
  6. Heat and simmer 2 hours.
  7. Drain and make syrup of: 2 C. vinegar, 2 C. water, 10 C. sugar, 8 sticks cinnamon, and the Red Hots. Bring to a boil.
  8. Pour over cucumbers that have been packed into hot jars.
  9. Seal.
RECIPE BACKSTORY
I make and give these for Christmas. Everybody will think they are apples, not cukes. I like to use them with pork, just like apples.