Cinnamon Apple Ring Pickles From Scratch Food

CINNAMON CANDIED APPLES

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

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.

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.

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.

CANNING HOMEMADE CINNAMON APPLESAUCE

Steps:

• In order to prep for canning, the first thing I do is load my mason jars and screw on caps into the dishwasher. Make sure you heat enough jars! The jars need to be HOT when the cinnamon applesauce is ready to put into them, so depending on how long of a cycle your dishwasher has, you will want to figure out when to turn it on accordingly. You want them to be in the rinse or dry cycle when you are ready to fill them, that way the jars are ready and hot right when you need them!
• The next thing you should do is have the rest of your canning supplies ready. That includes your wide-mouth funnel, jar lifter, lid magnet, and a hand towel. I put the lids in a sauce pan of water on the stove top, but I don't turn it on yet.
• You will also want to have your hot water bath pot filled with water roughly 2/3 (for quart jars)-3/4 (for pint jars) of the way full of the way. It needs to be filled high enough to cover the jars once you sink them, but you don't want the pot so full that the water overflows onto your stove when you put the jars in.
• First, peel and slice your apples. For that tedious job, I was VERY glad I had an apple peeler/slicer/corer on hand. It made the process fairly quick. Once the apples are all peeled and sliced, put them in the pressure cooker pot.
• Add 1/4 cup of water and 2/3 cup of sugar.
• Add the remaining ingredients and put the lid on the electric pressure cooker.
• Make sure the vent is closed. (You don't need to stir it first)
• On the manual setting, cook the cinnamon applesauce ingredients at high pressure for 7 minutes.
• When the seven minutes is up, wait for the pressure to release completely. After all of the pressure has released completely from your pressure cooker, unlock and open the lid.
• The apples are very soft at this point, so you can use a potato masher (that's what I use) or an immersion blender to blend it into sauce texture.
• At this point you can serve it warm or chilled, OR proceed with canning it.
• One at a time, carefully remove hot jar from dishwasher and place a wide-mouth funnel in top of the jar.
• Using ladle fill the jars with cinnamon applesauce, but leave about 1/2 - 1 inch of head space at the top (because it will expand).
• Using your lid magnet, remove a lid from the boiling water. Carefully place it on the jar.
• Wipe the bottleneck and top of lid dry with a towel and then screw on the cap.
• Using your jar lifter, place it in the water bath rack (the water in your water bath should be boiling).
• Repeat until all of the cinnamon applesauce has been jarred.
• Then, sink the jars in the boiling water bath. ***NOTE: If you have too much water in it when you go to sink the jars, you can use a mug to CAREFULLY remove some of the excess water FIRST.
• Replace the water bath lid.
• Keep the jars at a rolling boil with the lid on the water bath for 20 minutes - doing this is called processing. Adjust for altitude as needed.
• Next, turn off the heat and remove the water bath lid, being careful not to get burned by the steam.
• Once the steaming stops, use hot pads and carefully lift the tray out of the water bath.
• Leave them in the tray-lifted position to cool for 10 minutes or so before you remove them from the water bath with your jar lifter.
• Set them on a towel on the counter to dry. Once dry and completely cool, use a sharpie or canning jar labels to label the lid.
• Now put those beautiful jars in your food storage!

CINNAMON APPLE RING PICKLES FROM SCRATCH

Steps:

• Day 1:.
• Combine cucumbers, pickling lime, and 8 1/2 quarts of water in a large, non-aluminium pot. Let soak for 24 hours.
• Day 2:.
• Remove pickles from lime water. Rinse 3-4 times until water runs clear. Put pickles in ice water and soak 3 hours. Drain. Combine vinegar, food coloring, and alum and simmer in a large pot. Add pickles and enough water to cover. Simmer for 2 hours. Do not boil. Drain pickles and discard mixture. Combine remaining ingredients less one cup sugar and bring to a boil. Pour over pickles. Let stand 24 hours.
• Day 3:.
• Drain mixture, but do not discard. Add remaining cup of sugar and bring to a boil. Pout over pickles. Let stand 24 hours.
• Day 4:
• Drain mixture, but do not discard. Bring to a boil. Pack pickles in jars. Pour mixture over pickles and seal jars.

RED CINNAMON APPLES

Steps:

• Boil water, syrup and sugar together until a brown caramel color is reached (at about 250 °F). Remove from the heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip the apples one at a time into the heavy red syrup, drain well, and place on a buttered baking sheet to cool.

RED HOT CINNAMON PICKLES

Steps:

• Peel and deseed cucumbers. Cut in 1/2" thick sticks or half moons.
• Soak cucumbers in an ice bath with a mixture of 1 gallon water to half cup pickling lime mixture for 18 to 24 hours. Drain.
• Soak cucumbers in cold water for 4 to 6 hours. Rinse and drain. This step is imperative for food safety (see note).
• Drain. In a large pot combine 2 cups vinegar, 1 tablespoon alum and cucumbers. Cover with water
• Simmer for 2 hours. Do not let boil. Stirring gently occasionally, trying not to break.
• Combine syrup ingredients in a medium large pot. Bring to a simmer over medium heat, stirring constantly, until candies are dissolved.
• Drain cucumbers. Put in a non-aluminum container (stoneware, glass, stainless steel) Cover with hot syrup. Cover. Let stand at room temperature for 24 hours.
• Drain cucumbers, reserving the syrup.
• Reheat syrup to a slow boil. Cover cucumbers in hot syrup. Cover and let stand at room temperature for another 24 hours.
• Drain cucumbers, reserving the syrup.
• Reheat syrup to a slow boil. Cover cucumbers in hot syrup. Cover and let stand at room temperature for another 24 hours.
• Drain syrup one last time and save.
• Pack sterilized jars with pickles.
• Bring syrup back to a boil. Ladle into jars to cover pickles and fill to the 1/4" line.
• Add a cinnamon stick and whole cloves to each jar if desired.
• Process in a boiling water canner for 15 minutes.

SPICED PICKLED CRAB APPLES

Steps:

• Gather the ingredients.
• In a large nonreactive pot, mix vinegar and sugar until brown sugar is dissolved. Bring to a boil.
• Put cloves and cinnamon sticks in a cheesecloth bag, and tie with a string.
• Add crab apples and spice bag to the pot, and boil until apples are tender.
• Remove the fruit with a slotted spoon, and pack into hot sterilized jars . Add the boiling syrup to within 1/2-inch of the top. Seal.
• Process crab apples in a boiling water canner for 20 minutes.
• Remove from canner and place on a towel-lined counter and let come to room temperature. Listen for the suction pop indicating a good seal. When cool, tighten the bands and store in a cool, dry, dark place for up to one year.