Red Cinnamon Pickles Food

CANDIED RED HOT CINNAMON PICKLES

Steps:

• Place prepared cucumber sticks into a 2 gallon stone jar or crock.
• Dissolve pickling lime into water.
• Pour over cucumbers and add enough extra water to cover cucumbers.
• Let stand 24 hours.
• Drain cucumbers and wash/rinse 3 times in cold water.
• Soak pickles in ice water for 3 hours.
• Drain.
• Stir together 1 cup vinegar, alum, and enough water to cover pickles.
• Simmer pickles in this solution for 2 hours.
• Drain and discard solution.
• In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.
• Let sit until Day #3.
• Pour off syrup from the pickles into large stockpot.
• Boil mixture again and then add back to pickles.
• Let sit until Day #4.
• Heat pickles in syrup and pack into heated canning jars.
• Seal and place into a hot bath for processing. I do a 10 minute hot bath for pint sized jars and 15 minutes for quart jars.

RED HOT CINNAMON PICKLES

Steps:

• DAY ONE: In the morning, peel the cucumbers and slice in half lengthwise. Using a spoon, gently scoop out the seeds and discard. Cut cucumbers into 1/4-inch half moon slices.
• LIME SOLUTION: In a very large non- reactive bowl or container, (I like to use a 5-gallon food-grade plastic bucket with lid) mix the pickling lime with 4 cups of water. Add the cucumber slices; then add more water to cover them. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process.
• DAY TWO: Drain and rinse the cucumbers thoroughly to remove as much of the lime solution as possible. Return the cucumber slices to the clean bowl or bucket. Cover the cucumbers with ice water. Let stand for 3 hours.
• Drain the cucumbers and rinse well again. All of the lime should be removed from the cucumbers.
• SIMMERING LIQUID: In a large 8 quart non-reactive pot, mix 1 tablespoon red food coloring, 1 cup white vinegar, and 4 cups of water. Add the cucumber slices and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch carefully to make sure the water does not evaporate so much that you risk burning the cucumbers. Add more water as needed.
• RED HOT CINNAMON SYRUP: Meanwhile, one hour before the cucumber finish simmering, make the Red Hot Cinnamon Syrup in a 5 quart non-reactive pot by mixing 2 cups white vinegar, 2 cups water, 10 cups sugar, 1 teaspoon salt and the Red Hot cinnamon candies. Heat to a simmer and stir occasionally until the candies are dissolved, about 1 hour.
• Drain the cucumber simmering liquid and return the cucumbers to the pot. Pour the Red Hot Cinnamon syrup over them, and let them stand overnight.
• DAY THREE: The following morning, bring the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and have a translucent quality to them, characteristic of pickles made with pickling lime.
• Pack the pickles into sterilized canning jars, cover with syrup leaving 1/4 inch of head space in each jar. Add a stick of cinnamon to each jar. Wipe the rims clean with a damp rag. Cover with sterilized lids and screw on bands finger-tip tight. Process the jars in a boiling water bath for 15 minutes.
• Pickles are best served cold.

CINNAMON PICKLES

Steps:

• 1. Soak prepared cucumbers in lime mixed with 1 gallon of water for 24 hours. Drain and rinse with ice water. Cover and let stand for 3 hours draining on an old sheet.
• 2. Mix 1 cup vinegar, food coloring, alum and enough water to cover and simmer for 2 hours. Drain and throw away.
• 3. Mix 2 cups vinegar and 2 cups water, sugar, cinnamon sticks, and red hots. Pour over cucumbers and let stand for 24 hours.
• 4. Drain and save liquid. Bring liquid to a rolling boil. Pack cucumbers in jars and fill with boiling liquid. Seal jars and process in hot water bath for 15 minutes.

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.

CINNAMON PICKLES

Steps:

• Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
• Combine water and lime.
• Soak prepared cucumbers in lime-water for 24 hours.
• Drain and wash 3 times in cold water.
• Cover with cold water and let sit for 3 hours.
• Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup.
• Add drained cucumbers and simmer, covered, for 2 hours.
• Let stand overnight.
• Drain off syrup, reheat and pour over pickles daily for 3 days.
• Pack in hot jars and seal.