Omg Delicious Cinnamon Pickled Cucumber Rings Cukes

"These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort!"
 
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photo by lovin2cook photo by lovin2cook
photo by lovin2cook
photo by lovin2cook photo by lovin2cook
Ready In:
123hrs
Ingredients:
8
Yields:
6 quarts
Serves:
30
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ingredients

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directions

  • Peel cucumbers and slice about 1/4"-1/2" thick.
  • Remove the seeds by cutting a circle out of the middle.
  • They will be donut shaped.
  • Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours.
  • Wash and drain slices very well.
  • Cover with cold water and soak for 3 hours.
  • Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot.
  • Simmer for 2 hours.
  • Drain and throw away solution.
  • Melt red hots in 2 cups water.
  • Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil.
  • Pour mixture over cucumbers.
  • Let sit until next day.
  • For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION.
  • Pour hot solution back over cucumbers.
  • Sit until next morning.
  • On third morning, heat solution with cucumbers included.
  • Do not boil!
  • Place cucumbers in jars while hot and seal!
  • Refrigerate after jars reach room temperature.
  • Serve cold.

Questions & Replies

  1. Do they have to be refrigerated once they are sealed? Once sealed how long are they good? One reviewer mentioned giving as gifts...curious how they were stored. No mention of hot water or pressure cooker processing. Since the solution is not boiled is it hot enough to seal the lids? Thanks for your assistance.
     
  2. how long do you process these in a water bath canner?
     
  3. I was wondering if after rinsing the cucumbers and letting them set in water if I on the next step of adding red food dye, vinegar and alum can be skipped if I do not want the extra red food dye in... or if I still need to add the alum and vinegar and simmer?
     
  4. Do they go in fridge after u poor solution over them? Doesnt say
     
  5. Did I read this correctly? In order to soak the cubes a 2nd night. I will need double the ingredients.
     
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Reviews

  1. I absolutely love these my grandmother used to make them for me when I was young so happy to find this recipe
     
  2. On day 3 i separate cukes from juice. Put cukes in jars. Let juice just come to boil and pour in jars. Set them in a sink of hot water to cool. They seal and dont have to be refilrig
     
  3. I made these last year and they are delicious. I did not refrigerate them after they were sealed. And have had no problem with them staying good. Just make sure the jars seal.
     
  4. These are really, really good!! They are a pain to make just because it takes so long to get the finished product into jars and on the shelf. My grandmother used to make something similar to this and I remember it taking her a long time to get them ready to process. I packed these in to pint jars and processed them for 15 minutes in a cold water bath. Pretty sure they will keep all winter. I wonder if anyone has tried doing these with less sugar? If so, could you let me know how they turned out? Loved having something to use my HUGE cukes on other than relish. I love loliver449's idea of using zukes!! That would take care of the over abundant zuke crop in short order. This is going to be such a great little gift for friends and family :) A little raffia ribbon and card will be such a great " I love you" surprise. Thanks for sharing!!!
     
  5. OMG These are so good. I'm making my second batch. The first batch I was short some cucumber, sooo, sitting on my counter was a Giant Zuchini. Pealed, cleaned out seeds and sliced, and added to cukes. These turned out better than cukes and less work. This batch using all zucs about 4 Giant ones. Made mistake first time I used quart jars. This time will use pint jars for christmas gifts and sharing. Too selfish to give the quarts away. HAHA. Thanks, lovin2cook for sharing this fabulous recipe.
     
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Tweaks

  1. So I'll start off with this: I'm NOT a canner, a cooker or all that inept in kitchen period. Mostly because I'm lazy. So i tweaked this A LOT to turn it into a refrigerator pickle recipe : First, I skipped the lime soaking entirely, as well as the cold water soaking after that. I did the food coloring/alum/vinegar/water soak to make them red in color. Then I mixed the vinegar/sugar/redhots/cinnamon sticks all together in my pot and simmered and stirred until the candies were melted and it was nice and bubbly. Dropped the cukes in, turned the heat off but left the pot on the burner, covered and let sit for about 3 hours. They weren't quite room temp by the time i came back, they were still slightly warm. I jarred them, added liquid and popped them in the fridge. Tasted them as i jarred and they tasted just like all the others I've tried that made me want to make them myself! Tried them again the next morning, perfect. So for those of you that are lazy AF like me, there you go. (also I made a MUCH smaller batch since it was my first experiment)
     

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