Candied Cucumber Rings Food

CANDIED CUCUMBER RINGS

Steps:

• Combine cucumber and lime with 2 gallons water; let stand for 24 hours. Drain then rinse in clear water. Place cucumbers, ice and red food coloring, 1 cup of vinegar and just enough water to cover the cucumbers, let stand for 3 hours, then drain. Combine 3 cups vinegar, 2 cups water, sugar, red hot candies and cinnamon sticks. Bring to a boil, stirring until sugar is dissolved. Pour over cucumbers. Let stand for 24 hours. Repeat process for 1 more day then heat syrup and cucumbers. Pack into hot sterilized jars, covering cucumbers with syrup. Cover with sterilized lids and bands, screwing bands tight.

CHRISTMAS RED PICKLES

Steps:

• 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.
• 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.
• 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.
• 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.
• Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.

RED-HOT CINNAMON PICKLES

Steps:

• Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
• Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
• Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
• Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
• Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
• Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
• Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
• Heat cucumbers and syrup to a boil.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.

CANDIED CUCUMBER RINGS (GREAT USE FOR OVERSIZED CUCUMBERS)

Steps:

• 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.

CINNAMON CUCUMBER RINGS

Steps:

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

OMG DELICIOUS CINNAMON PICKLED CUCUMBER RINGS CUKES

Steps:

• 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.

CINNAMON CUCUMBER RINGS

Steps:

• Peel and slice cucumbers into 1/4 inch rounds.
• Remove seeds.
• Cover cucumbers and lime juice with water and soak for 24 hours.
• Drain and rinse 4 times.
• Soak in cooled water for 3 hours.
• Combine alum, 1 cup vinegar and red food coloring.
• Put over cucumbers and add enough water to cover.
• Boil, then simmer for 2 hours.
• Drain and throw away the solution.
• Combine 2 cups vinegar, cinnamon, water, red hots and sugar.
• Bring to boil and pour over rings.
• Let set 24 hours.
• Drain and boil liquid again.
• Place rings in jars and pour hot liquid over rings and seal.

CANDIED CUCUMBER RINGS RECIPE

Steps:

• Combine cucumber rings and 8 1/2 quarts lime water in large container. Let stand 24 hours. Drain; then rinse. Cover with water, let stand 3 hours. Drain. Place cucumbers in large skillet; add 1 cup vinegar, food coloring, alum and enough water to cover. Bring to a boil; then simmer for 2 hours and drain. Combine 3 cups vinegar, 3 cups water, sugar, cinnamon and candy in large dishpan. Bring to a boil, stirring until sugar is dissolved. Pour over cucumbers; let stand 24 hours. Drain, reserving syrup. Bring syrup to a boil, pouring over cucumbers. Let stand 24 hours. Repeat process 1 more day. Then heat syrup and cucumbers together. Place in jars and seal. Ripe or yellow cucumbers are better. This recipe yields ??