Candied Cucumber Rings (Great Use for Oversized Cucumbers)
5
People talking
This is a great way to use the surplus of oversized cucumbers. They are a great change that tastes NOTHING like a cucumber. No one will believe it when you say they are cucumbers rather your guests will think they ate great, crispy, RED, hot, cinnamony apples. The oversized cucumbers are the best because they have thicker walls and hold good ringed shapes. It sounds like a huge amount to work to read the directions by it is mostly just sitting time and they are GOOD.
- Ready In:
- 98hrs
- Yields:
- Units:
Nutrition Information
5
People talking
ingredients
- 2 gallons cucumbers, rings peeled and seeded
- 2 cups pickling lime
- 3 cups vinegar
- 1 ounce red food coloring
- 1 tablespoon alum
- 10 cups sugar
- 8 cinnamon sticks
- 1 (12 ounce) bag red cinnamon candies
directions
- Remember to use a non reactive cooking pot when doing this recipe. The metal will react with the lime and turn everything BLACK.
- Combine cucumber rings, lime and 8 1/2 quarts of water in large container; let stand for 24 hours.
- Drain, then rinse in clear water. Cover with water; let stand 3 hours; then drain.
- Place cucumbers in large kettle; add 1 cup vinegar, food coloring, alum, and enough water to cover. Bring to a boil, then simmer for 2 hours and drain.
- Combine remaining 2 cups vinegar, 2 cups water, sugar, cinnamon and candy in large saucepan; bring to a boil, stirring until sugar in dissolved. Pour over cucumbers; let stand 24 hours.
- Drain, reserving syrup. Bring syrup to a boil; pour over cucumbers. Let stand for 24 hours.
- Drain, reserving syrup. Bring syrup to a boil; pour over cucumbers. Let stand for 24 hours. *This is the last day of soaking.
- After last day of soaking then heat syrup and cucumbers. Pack into hot sterilized jars, covering cucumbers with syrup, leaving 1/2 inch head space. Cover with sterilized lids and bands screwing bands tight.
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RECIPE MADE WITH LOVE BY
@h jones
Contributor
@h jones
Contributor
"This is a great way to use the surplus of oversized cucumbers. They are a great change that tastes NOTHING like a cucumber. No one will believe it when you say they are cucumbers rather your guests will think they ate great, crispy, RED, hot, cinnamony apples. The oversized cucumbers are the best because they have thicker walls and hold good ringed shapes. It sounds like a huge amount to work to read the directions by it is mostly just sitting time and they are GOOD."
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I know this recipe was posted a long time ago, so I'm just hoping someone is still there... :) One question with this recipe is, should these be refrigerated during the "soaking" times? Could you please add how many jars one will need for this recipe, and size? I know it says two gallons of cukes, but that doesn't really tell you what you need in terms of jars. Also, it is no longer recommended that items be canned using just a hot pack method, but instead, processing in a hot water bath. Would doing so have an affect on the end on the quality of the pickles? Will it make them mushy? Thank you, can't wait to try them! Carolyn
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I just had these at a friend's house and they are soooo delicious! Don't know if I have the patience to make them...Takes three days, but are worth the GREAT TASTE.
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I grew up eating these. My grandma called them "apple rings" and I didn't find out until I was 28 that we were just eating the overgrown cucumbers. :) They are not pickle-ish, but a sweet, cinnamon-y treat. -
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These are beautiful, crunchy and flavorful. They make a wonderful addition to any meal. The recipe is clear-cut and easy to follow. I didn't have any alum, so I didn't can them, just refrigerated. I also cut the recipe by 1/3 since that's all the cucumbers I had. Definitely a keeper!
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