Cinnamon Cucumber Pickles Recipes

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OMG DELICIOUS CINNAMON PICKLED CUCUMBER RINGS CUKES



Omg Delicious Cinnamon Pickled Cucumber Rings Cukes image

These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort!

Provided by lovin2cook

Categories     Greens

Time P5DT3h

Yield 6 quarts, 30 serving(s)

Number Of Ingredients 8

2 gallons cucumbers, sliced (best to use overripe cucumbers that have gotten large and yellowed at the end of the season...the la)
2 cups pickling lime (calcium hydroxide)
1 tablespoon alum
1 ounce red food coloring
3 cups apple cider vinegar
8 cinnamon sticks
14 1/2 cups sugar
1 cup red-hot candies

Steps:

  • Peel cucumbers and slice about 1/4"-1/2" thick.
  • Remove the seeds by cutting a circle out of the middle.
  • They will be donut shaped.
  • Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours.
  • Wash and drain slices very well.
  • Cover with cold water and soak for 3 hours.
  • Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot.
  • Simmer for 2 hours.
  • Drain and throw away solution.
  • Melt red hots in 2 cups water.
  • Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil.
  • Pour mixture over cucumbers.
  • Let sit until next day.
  • For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION.
  • Pour hot solution back over cucumbers.
  • Sit until next morning.
  • On third morning, heat solution with cucumbers included.
  • Do not boil!
  • Place cucumbers in jars while hot and seal!
  • Refrigerate after jars reach room temperature.
  • Serve cold.

CINNAMON CUCUMBER PICKLES



Cinnamon Cucumber Pickles image

Don't be put off by the steps involved in making these pickles. It is not really hard at all, just takes a few minutes of planning time to work out the cooking when it is best for your schedule. The end results are well worth the effort. People do not believe that these are cucumber pickles. Most people think they are cinnamon apple rings.

Provided by Jellyqueen

Categories     Vegetable

Time P3DT30m

Yield 6-8 pints

Number Of Ingredients 11

7 lbs cucumbers
1 cup pickling lime
1 gallon water
1 cup vinegar
1 (1 ounce) bottle red food coloring
1 tablespoon alum
2 cups vinegar
2 cups water
12 cups sugar
8 cinnamon sticks
1 (12 ounce) package red-hot candies

Steps:

  • Select large overripe cucumbers.
  • Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
  • Soak in lime and 1 gallon water for 24 hours.
  • Wash.
  • Soak, covered with ice water for 3 hours.
  • Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
  • Pour over cucumbers and simmer for 2 hours.
  • Pour off liquid.
  • Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
  • Pour over cucumbers and let stand for 24 hours.
  • Pour syrup back into a large pot and bring to a boil.
  • Put cucumbers in jars and pour hot syrup over cucumbers.
  • Place 1 of the cinnamon sticks from the mixture in each jar.
  • Process for 10 minutes in water bath for pints and 15 mintes for quarts.

Nutrition Facts : Calories 1648.9, Fat 0.6, SaturatedFat 0.2, Sodium 27, Carbohydrate 419.2, Fiber 2.6, Sugar 408.5, Protein 3.4

EASY REFRIGERATOR PICKLES



Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

  • Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET PICKLES FROM RIPE CUCUMBERS



Sweet Pickles from Ripe Cucumbers image

Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.

Provided by Renee Pottle

Categories     Pickles

Time 13h20m

Yield 6 pints

Number Of Ingredients 8

24 cups of peeled, quartered, seeded, over-ripe cucumbers
½ cup pickling salt
8 cups water
4 cups sugar
3 cups cider vinegar
1½ cups water
½ tsp ground cinnamon
¾ tsp ground cloves

Steps:

  • Cut cucumbers into large strips or pieces.
  • Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
  • Add the cucumbers. Let stand at least 12 hours.
  • Drain and rinse cucumbers.
  • In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
  • Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
  • Pack into clean pint jars.Cover with the vinegar syrup.
  • Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
  • Remove from canner and let sit on counter overnight.
  • Pickles will improve with age, so let sit at least 3 weeks before serving.

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

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