Cinnamon Pickles


•12 Large Cucumbers, Peeled, Seeded & Quartered •11/2 teaspoons red food coloring

•1/2 Teaspoons Alum
•1 Cup Pickling Lime

•1 Gallon Water •11/4 Cups White Sugar

•1 Gallon Color Water •4 (4”) Cinnamon Sticks

•13/4 Cups White Vinegar, Divided •6 Pint-Sized Canning Jars With Rings & Lids

•1 1/4 Cups Water, Divided
Cinnamon Pickles

•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 & rinse well; return to large container. Pour enough cold water over the drained

cucumbers to cover. Soak at least 3 hrs; drain. Transfer cucumbers to a large pot.

•Stir 1 1/4 cup vinegar & 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak -

stirring occasionally.
Cinnamon Pickles

• Stir 1/2 cup vinegar, red food coloring, & 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, & bring the water to a boil.

Reduce heat to low and simmer for 2 hours; drain & return cucumbers to the pot.

• Pour cinnamon candy mixture into a saucepan; add sugar & cinnamon sticks. Bring the mixture to a

boil; cook & 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 & pour again over the cucumbers.
Refrigerate 24 hours.
Cinnamon Pickles

• Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil & pour again over the

cucumbers. Refrigerate another 24 hours.

• Heat cucumbers and syrup to a boil.

•Sterilize the jars & lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars,

filling to within 1/4” 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 & screw on rings. Refrigerate until chilled before serving.