Christmas Red Pickles

Christmas Red Pickles

27
bobbi s. 0

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

Ingredients 1 d 15 h 5 m {{adjustedServings}} servings 85 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
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Reviews 27

  1. 31 Ratings

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Miss Lisa
6/15/2008

My great grandmother used to make these pickles for us every Christmas. They are unusual, but they taste incredible. This recipe is a perfect match to my grandmother's handwritten recipe from years ago. They do take a while to make, but they are completely worth the time.

Bonnie
9/8/2009

I made these yesterday. I cut my pickles into spears and I didn't let them sit in the syrup overnight. I just canned them and put them in the waterbath. I figured they would be setting until the holidays anyway. It was all I could do not to eat the syrup with a spoon. Thanks for a great recipe. 9/3 Update..I made another batch and this time I cut them in 1/2 moons. They are even more beautiful then the first time.

Bobbie Stanberry
7/30/2010

WOW....I can't believe how these taste. My husband has been looking for this recipe since his mother past away. THESE ARE INCREDIBLE.