Omg Delicious Cinnamon Pickled Cucumber Rings Cukes Food

RED HOT CINNAMON CUCUMBER PICKLES

Steps:

• Peel and seed cucumbers if using overripe or large cukes. If using small pickling cucumbers, peel and cut into 1/4" slices.
• Mix the pickling lime with a 3 or 4 cups of water in a very large bowl and stir. Add the cucumbers and add more water to cover them. This should be done in a glass or ceramic bowl as the lime can pit or etch some surfaces. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process, even though some of the lime will settle to the bottom of the pan.
• Drain the cucumbers and thoroughly rinse them to remove as much of the lime solution as possible.
• Cover the cucumbers again with cold water, adding some ice to it. Let stand for about 3 hours.
• Drain the cucumbers and rinse well again. All of the lime needs to be removed from the cucumbers. Alternatively, you can drain, rinse, and cover your cucumbers with fresh water every hour for a total of 3 hours of soaking time. OR, you can eliminate the ice and do this overnight in the refrigerator.
• In a large pot, mix 1 tsp. red food coloring (optional, you will get a beautiful red color from the candies alone if you don't want to use food coloring), 1 cup white vinegar, and 3 or 4 cups of water and stir. Add the cucumbers and add more water to cover them.
• Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch to make sure the water does not evaporate so much that you risk burning the cucumbers.
• 4. 1 hour before the end of the simmer time, make the Red Hot Cinnamon syrup by mixing 2 cups white vinegar, 2 cups water, 7 cups white sugar, 1 T salt and the 2 packages of Red Hot cinnamon candies.
• 5. Drain the cucumbers, pour the Red Hot Cinnamon syrup over them, and let them stand overnight.
• The following morning, heat the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and will have a translucent quality to them, characteristic of pickles made with pickling lime.
• Pack them into hot pint size canning jars that have been sterilized leaving 1/4 inch of head space in each jar. Include a stick of whole cinnamon in each jar if desired.
• Cap with sterilized canning lids and rings. Process the jars of cucumber rings for 15 minutes in a boiling water bath.

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

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.

CUCUMBER SPICE RINGS

Steps:

• 1. Wash and peel the cucumbers. Take an apple corer and remove the seeds from center of cucumbers. Cut into 1/2-inch slices. You will have circles that resemble doughnuts.
• 2. Mix lime and 8 1/2 qts. water, then pour over cucumbers and soak 24 hours. Drain and wash well with clean water.
• 3. Cover cucumbers in clean, cool water and soak 3 hours, then drain off water. In large pot combine the cucumbers, vinegar, food coloring, alum and enough water to cover cucumbers. Bring to a boil, then reduce heat and simmer for 2 hours. Drain and discard water.
• 4. Mix cinnamon sticks, 5 cups water, sugar and candy and bring to a boil. Pour mixture over cucumbers. Bring this mixture to a boil. Remove from heat and soak overnight.
• 5. Remove rings and put in jars with 4 clove sticks in each clean jar. Bring syrup mixture to a boil and cover rings in jars with it leaving 1/2 inch head space. Make sure top of jar rim is clean and dry. Put lids and rings on and tighten slightly.
• 6. Place jars in water bath and bring to a boil. Boil for 10 minutes. Careflly remove jars from water and tighten rings on lids. Cool. Store in a cool dark place.
• 7. Makes 16 pints.

PICKLED CUCUMBERS

Steps:

• peel and slice 3 large cucumbers and place in container with a lid. Chop up onion and place on top of cucumbers. add water and vinegar and artificial sweetener. Put on lid and shake up-place in refridgerator and leave overnight.

QUICK AND EASY PICKLED CUCUMBERS

Steps:

• Pour the vinegar and lemon juice into a pan and add the sugar, salt and peppercorns. Heat on a medium temperature until the sugar has completely dissolved and then raise the temperature to boiling for 5 minutes.
• Remove the pan from the heat and allow to cool completely.
• Slice the garlic into slithers and chop the cucumber into 5mm/1/4 " rings.
• Rip up the herbs.
• Pack a 1 litre sterilised jar with layers of the cucumber, herbs and garlic.
• Pour over the cooled vinegar and pop on the lid.
• Store in a cool dark cupboard and use within 6 months.
• Once opened store in the fridge and use within a month.

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.