Cinnamon Cucumber Rings

Total Time
75hrs
Prep 3 hrs
Cook 72 hrs

This is from my Mother in law.

Ingredients Nutrition

Directions

  1. Prepare cucumbers.
  2. add lime and 8 1/2 qts water.
  3. let stand 24 hrs.
  4. drain, rinse, soak 3 hrs in cold water.
  5. drain again.
  6. simmer for 2 hrs in vinegar, red color, alum and enough water to cover.
  7. drain.
  8. Heat to make syrup of the last 5 ingredients (vinegar, water, sugar, and cinnamon sticks, and red hots).
  9. Pour over the cucumbers.
  10. let stand overnight or 8 hrs.
  11. Drain and reheat syrup and pour over again letting stand for another 8 hours.
  12. Heat syrup a 3rd time, pack rings in jars and fill with hot syrup and seal.
Most Helpful

From past experience, I made the conversion, but anyone new to Cinnamon Cucumber Rings needs to realize there is most likely an error in these directions. I don't think it is sliced limes that go in the soaking water but pickling lime--an ingredient that makes them crunchy. You can find pickling lime with canning supplies at the grocery store. All the cinnamon cucumber rings I have ever made call for either pickling lime or alum. When done right, these are slightly translucent and wonderfully crisp.

5 5

This sounds like a lot of work, but it's worth it! The finished product tastes like those pricy spiced apple slices you get around the holidays. When I first tried the recipe, I used cucumbers that had grown too large to eat, removing the seedy middles and slicing the remaining cucumber flesh. As a much less experienced cook in those days, I had everything in my kitchen stained pink from the food coloring in the recipe - LOL. But the end result was so appreciated by my family, I continued to make this. Thanks for posting!!