Christmas Red Pickles Recipes

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RED-HOT CINNAMON PICKLES



Red-Hot Cinnamon Pickles image

These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.

Provided by ShellyORN

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT14h15m

Yield 48

Number Of Ingredients 12

12 large cucumbers - peeled, seeded, and quartered lengthwise
1 cup pickling lime (calcium hydroxide)
1 gallon water
1 gallon cold water, or as needed to cover
1 ¾ cups white vinegar, divided
1 ¼ cups water, divided
12 ½ ounces cinnamon red hot candies
1 ½ teaspoons red food coloring
½ teaspoon alum
1 ¼ cups white sugar
4 (4 inch) cinnamon sticks
6 pint-sized canning jars with rings and lids:

Steps:

  • Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
  • Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
  • Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
  • Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
  • Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
  • Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
  • Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
  • Heat cucumbers and syrup to a boil.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 14.3 mg, Sugar 11 g

CHRISTMAS RED PICKLES



Christmas Red Pickles image

These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.

Provided by bobbi s.

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT15h5m

Yield 80

Number Of Ingredients 10

7 pounds large cucumbers
1 cup pickling lime (calcium hydroxide)
2 teaspoons red food coloring
1 teaspoon powdered alum
1 cup distilled white vinegar
7 cups white sugar
2 cups distilled white vinegar
2 cups water
1 cup cinnamon red hot candies
4 cinnamon sticks

Steps:

  • Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
  • Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
  • Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
  • Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
  • Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 21.7 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 19.8 g

CHRISTMAS PICKLES



Christmas Pickles image

A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still "Dr. Rhodes' pickles." These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving-and it's a tasty twist on the classic Christmas pickle tradition. -Patricia Martin, Shelby

Provided by Taste of Home

Time 35m

Yield 6-1/2 quarts.

Number Of Ingredients 11

1 gallon whole dill pickles
11-1/4 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1 tablespoon whole cloves
3 to 4 jalapeno peppers, chopped
4 to 5 garlic cloves, minced
4 to 5 whole cinnamon sticks
1 pound whole candied cherries
3 jars (15 ounces each) pearl onions, drained
1 teaspoon olive oil

Steps:

  • Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice. , Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks. , In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil., Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

SPICY CHRISTMAS PICKLES (NO COOK)



Spicy Christmas Pickles (No Cook) image

These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.

Provided by Susie D

Categories     Low Protein

Time P7DT15m

Yield 94 serving(s)

Number Of Ingredients 5

1 gallon of whole dill pickle (I use Vlasic)
1 head garlic, peeled
5 lbs granulated sugar
1 (5 ounce) bottle Tabasco sauce (regular)
1 (1 ounce) bottle liquid red food coloring (coloring is optional) or 1 (1 ounce) bottle liquid green food coloring (coloring is optional)

Steps:

  • Drain pickles and rinse gallon jar.
  • Slice pickles into 3/4" or 1" rounds, drain again.
  • Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
  • Pour on the whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
  • Add bottle of red OR green food coloring if desired.
  • Cap jar and shake.
  • Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
  • In about a week you will have brightly colored,spicy pickles!
  • Note: as these marinate over the week they shrink, so the yield will be less than a gallon.

Nutrition Facts : Calories 97.6, Fat 0.1, Sodium 232.7, Carbohydrate 25, Fiber 0.3, Sugar 24.4, Protein 0.2

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