Cinnamon Pickles
"By request, here are those old fashioned Red Hots Pickles..."
- Ready In:
- 96hrs
- Ingredients:
- 10
- Yields:
-
12 pints
ingredients
- 2 gallons prepared cucumbers, peeled,ends removed,cored and cut into rings or sticks (measure after slicing)
- 8 1⁄2 quarts water
- 2 cups pickling lime
- 1 tablespoon alum
- 2 cups vinegar
- 2 cups water
- 1 1⁄2 ounces red food coloring
- 10 cups sugar
- 6 cinnamon sticks
- 8 -10 ounces red cinnamon candies
directions
- 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.
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Reviews
-
I remember Nanna making these RedHot-ickles!!! A sweet spicy treat for hot summer days when the tar sticks to your bare feet. Thanks for posting!!! -
GATTA LOVE 'EM!!!!! Definitely worth all the effort and time. EVERYONE loves these. I didn't do the boil and soak for 3days, and only did it the one time and they are marvelous! -
I am assuming that this recipe uses apple cider vinegar or white. I am looking forward to making this recipe. Thank you. -
Oh my! I haven't even canned them yet, still soaking in the juice daily. This is day two. I just had to taste a small piece. Wow! I'm in love. I had no idea a cucumber could taste so delicious. I'm going to have to grow extra cucs next year just to make these. I've never heard of these prior to trying this recipe. Oh, I used 12 oz of the red hot candies in mine. I'd consider even upping that a tad, although they are delicious as is. Easy holiday gifts if I'm feeling generous:) -
Grew up on these pickles. I still make a batch every year. These are so good.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
