Cinnamon Pickles
Transform your cucumbers into a show-stopping treat with this Cinnamon Pickles recipe, a unique blend of sweet, tangy, and spicy flavors that will captivate your taste buds. Perfect for adventurous home canners, this recipe starts with fresh cucumbers, which are transformed through a soak in pickling lime for crispness, then infused with a vibrant red syrup made from white vinegar, granulated sugar, cinnamon sticks, and fiery red hot cinnamon candies. The result? Boldly flavored, ruby-red pickles with a crunchy texture and a sweet-spiced kick that makes them a standout addition to holiday gift baskets, charcuterie boards, or even as a conversation-starting side dish. With its festive hue and intoxicating aroma, this long-cooking, flavor-packed recipe guarantees you’ll never look at pickles the same way again!
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Recipe Information
Ingredients
- 6 large cucumbers
- 1 cup pickling lime
- 1 gallon water
- 2 cups white vinegar
- 8 cups granulated sugar
- 1 teaspoon red food coloring
- 8 sticks cinnamon sticks
- 2 cups red hot cinnamon candies
Instructions
Peel the cucumbers and remove seeds by cutting them in half lengthwise and scooping out the centers using a spoon. Slice the cucumbers into 1-inch chunks.
In a large non-reactive container, mix the pickling lime with 1 gallon of water. Add the cucumber chunks to the solution, ensuring they are fully submerged. Let them soak for 24 hours.
After soaking, drain and thoroughly rinse the cucumbers in cold water multiple times to remove all traces of lime. Soak the cucumbers in fresh cold water for 3 hours, changing the water every hour.
In a large pot, combine 6 cups of water, 2 cups of white vinegar, and 8 cups of granulated sugar. Stir in the red food coloring, then add the cinnamon sticks and red hot cinnamon candies. Bring the mixture to a boil, ensuring the sugar is completely dissolved.
Add the prepared cucumbers to the boiling syrup. Reduce heat to a simmer and cook for 2 hours, stirring occasionally to coat the cucumbers evenly.
Remove the pot from heat and allow the cucumbers to soak in the syrup overnight to absorb the flavors.
The next day, heat the cucumbers and syrup to a simmer again for an additional hour. While the mixture is cooking, sterilize jars and lids for canning.
Carefully pack the hot cinnamon pickles into the sterilized jars, ensuring the cucumbers are fully covered with syrup. Leave 1/2 inch headspace at the top of each jar.
Seal the jars with sterilized lids and process in a boiling water bath for 10 minutes to ensure safety and preservation.
Allow the pickles to cool completely before storing in a cool, dark place. For best flavor, let them sit for at least one week before opening.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 173.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5418 mg | 417% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 307 mg | 7% | |
*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.
