Cinnamon Cucumber Pickles
Transform your cucumber harvest into a show-stopping treat with Cinnamon Cucumber Pickles! This vibrant recipe combines the warm, spiced notes of ground cinnamon and cinnamon sticks with the crisp freshness of cucumbers, creating a pickle that's as unique as it is delicious. A splash of red food coloring adds a pop of festive color, making these pickles a stunning addition to holiday platters or charcuterie boards. With a balance of sweet, tangy, and spicy flavors, these pickles are perfect for pairing with roasted meats, sandwiches, or even as a standalone snack. This recipe involves classic pickling techniques, including a salt soak and a boiling-water canning process, ensuring your jars of pickles are beautifully preserved for weeks to come.
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Recipe Information
Ingredients
- 6 pieces medium cucumbers
- 4 cups white vinegar
- 8 cups granulated sugar
- 1 tablespoon ground cinnamon
- 4 pieces cinnamon sticks
- 1 teaspoon red food coloring
- 1 cup pickling salt
- 16 cups water
Instructions
Wash and peel the cucumbers. Slice them into 1/4-inch thick rounds or spears, depending on your preference.
In a large bowl, dissolve the pickling salt in 8 cups of water. Add the cucumbers and let them soak for at least 2 hours or overnight in the refrigerator.
Drain the cucumbers and rinse them thoroughly under cold water to remove excess salt. Discard the soaking water.
In a large pot, combine white vinegar, granulated sugar, ground cinnamon, cinnamon sticks, and 8 cups of water. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
Add the red food coloring to the vinegar mixture for a festive touch. Continue to boil for another 5 minutes.
Carefully add the cucumber slices to the boiling vinegar mixture. Lower the heat and simmer for 10 minutes to allow the cucumbers to absorb the flavors.
Sterilize glass jars by boiling them in water for 10 minutes. Sterilize the lids as well.
Using a slotted spoon, pack the boiled cucumber slices into the sterilized jars. Pour the hot vinegar mixture into the jars, ensuring the cucumbers are completely covered. Add 1 cinnamon stick to each jar for extra flavor.
Leave 1/2-inch headspace at the top of each jar. Wipe the rims clean and seal with lids and rings.
Process the jars in a boiling-water bath for 10 minutes to ensure proper sealing. Carefully remove the jars and let them cool completely at room temperature.
Store the jars in a cool, dark place for at least 1 week to allow the flavors to develop before serving. Refrigerate after opening.
Nutrition Facts
Calories |
6490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91254 mg | 3968% | |
| Total Carbohydrate | 1651.1 g | 600% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 1620.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3445 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
