Red Cinnamon Pickles Recipes

RED HOT CINNAMON PICKLES

Steps:

• DAY ONE: In the morning, peel the cucumbers and slice in half lengthwise. Using a spoon, gently scoop out the seeds and discard. Cut cucumbers into 1/4-inch half moon slices.
• LIME SOLUTION: In a very large non- reactive bowl or container, (I like to use a 5-gallon food-grade plastic bucket with lid) mix the pickling lime with 4 cups of water. Add the cucumber slices; then add more water to cover them. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process.
• DAY TWO: Drain and rinse the cucumbers thoroughly to remove as much of the lime solution as possible. Return the cucumber slices to the clean bowl or bucket. Cover the cucumbers with ice water. Let stand for 3 hours.
• Drain the cucumbers and rinse well again. All of the lime should be removed from the cucumbers.
• SIMMERING LIQUID: In a large 8 quart non-reactive pot, mix 1 tablespoon red food coloring, 1 cup white vinegar, and 4 cups of water. Add the cucumber slices and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch carefully to make sure the water does not evaporate so much that you risk burning the cucumbers. Add more water as needed.
• RED HOT CINNAMON SYRUP: Meanwhile, one hour before the cucumber finish simmering, make the Red Hot Cinnamon Syrup in a 5 quart non-reactive pot by mixing 2 cups white vinegar, 2 cups water, 10 cups sugar, 1 teaspoon salt and the Red Hot cinnamon candies. Heat to a simmer and stir occasionally until the candies are dissolved, about 1 hour.
• Drain the cucumber simmering liquid and return the cucumbers to the pot. Pour the Red Hot Cinnamon syrup over them, and let them stand overnight.
• DAY THREE: The following morning, bring the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and have a translucent quality to them, characteristic of pickles made with pickling lime.
• Pack the pickles into sterilized canning jars, cover with syrup leaving 1/4 inch of head space in each jar. Add a stick of cinnamon to each jar. Wipe the rims clean with a damp rag. Cover with sterilized lids and screw on bands finger-tip tight. Process the jars in a boiling water bath for 15 minutes.
• Pickles are best served cold.

RED HOT CINNAMON PICKLES

Steps:

• Peel and deseed cucumbers. Cut in 1/2" thick sticks or half moons.
• Soak cucumbers in an ice bath with a mixture of 1 gallon water to half cup pickling lime mixture for 18 to 24 hours. Drain.
• Soak cucumbers in cold water for 4 to 6 hours. Rinse and drain. This step is imperative for food safety (see note).
• Drain. In a large pot combine 2 cups vinegar, 1 tablespoon alum and cucumbers. Cover with water
• Simmer for 2 hours. Do not let boil. Stirring gently occasionally, trying not to break.
• Combine syrup ingredients in a medium large pot. Bring to a simmer over medium heat, stirring constantly, until candies are dissolved.
• Drain cucumbers. Put in a non-aluminum container (stoneware, glass, stainless steel) Cover with hot syrup. Cover. Let stand at room temperature for 24 hours.
• Drain cucumbers, reserving the syrup.
• Reheat syrup to a slow boil. Cover cucumbers in hot syrup. Cover and let stand at room temperature for another 24 hours.
• Drain cucumbers, reserving the syrup.
• Reheat syrup to a slow boil. Cover cucumbers in hot syrup. Cover and let stand at room temperature for another 24 hours.
• Drain syrup one last time and save.
• Pack sterilized jars with pickles.
• Bring syrup back to a boil. Ladle into jars to cover pickles and fill to the 1/4" line.
• Add a cinnamon stick and whole cloves to each jar if desired.
• Process in a boiling water canner for 15 minutes.

RED-HOT CINNAMON PICKLES

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.

RED ONION PICKLES

Steps:

• To make the brine: In a medium saucepan, combine vinegar, sugar, cinnamon, cloves, allspice, dried chili, star anise, bay leaves, and peppercorns. Bring to a boil. Reduce to a simmer, cover, and cook for 3 minutes. Turn off heat, and let stand until cool to allow the spices to infuse the brine.
• Peel onions, trim ends, and slice 3/8 inch thick. Separate the slices into rings, discarding any green sprouts and thin, leathery outer rings.
• Uncover the brine, and bring to a boil over high heat. Immediately add about one-third of the onion rings, and stir. They should turn hot pink almost immediately. As soon as the brine begins to simmer, about 20 seconds, stir them again, and remove from the heat. Using a slotted spoon or tongs, immediately remove the onions and spread on a baking sheet to cool. The onions should still be firm. Repeat with remaining onions, in two batches.
• Once the onions have cooled, repeat the entire process in step three, exactly as above, and cooling between batches, twice more. After the third round of blanching, chill the brine, and then add the pickled onions. This process saturates the onions with fragrant brine without really cooking them, and guarantees that the color sets to a fuscia pink.
• Transfer to sterilized jars, cover, and store, refrigerated, for up to 3 months.

CINNAMON RING PICKLES

Steps:

• 1st day; peel and slice large cucumbers enough to make 2 gallons.
• put 2 cups lime juice with 2 gallons water let stand overnight.in a crock or plastic pail.
• 2nd day; drain cucumbers and wash well. soak in cold water 2 hours, set aside.
• mix; 1 cup dark vinegar ,1 small bottle red food color, 1 tbls alum with 3 qts water,pour over cucumbers simmer 2 hrs on stove.drain and throw liquid away.
• syrup:.
• 4 cups water.
• 10-12 cups sugar.
• 4 cups dark vinegar.
• 1 pkg cinnamon red hot candies.
• 8 cinnamon sticks.
• bring to a boil, pour over cucumbers in crock or pail.
• 3rd day:drain, reboil syrup, repour over cucumbers, (take out cinnamon sticks when boiling.
• 4th day ; same as third.
• 5th day ; drain and place cucumbers in 12 pint sized jars, heat up syrup ,pour over cucumbers, seal in hot water bath 10 minutes, you could half the recipe for 6 jars.

CHRISTMAS RED PICKLES

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.

CINNAMON PICKLES

Steps:

• Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
• Combine water and lime.
• Soak prepared cucumbers in lime-water for 24 hours.
• Drain and wash 3 times in cold water.
• Cover with cold water and let sit for 3 hours.
• Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup.
• Add drained cucumbers and simmer, covered, for 2 hours.
• Let stand overnight.
• Drain off syrup, reheat and pour over pickles daily for 3 days.
• Pack in hot jars and seal.