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How to Make Christmas Red Pickles - A Step-by-Step Guide

Christmas Red Pickles are a festive and tangy addition to any holiday spread. These bright red pickles are a delightful twist on the traditional bread and butter pickles, offering a refreshing change of pace that is sure to brighten up any meal. Whether served alongside a roast turkey, a holiday ham, or as a zesty addition to a cheese board, Christmas Red Pickles are a perfect accompaniment to your holiday feast.

Not only are these pickles delicious, but they also add a pop of vibrant col...

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Ingredients

  • 7 pounds large cucumbers
  • 1 cup pickling lime (calcium hydroxide)
  • 3 cups distilled white vinegar, divided
  • 2 teaspoons red food coloring
  • 1 teaspoon powdered alum
  • 7 cups white sugar
  • 2 cups water
  • 1 cup cinnamon red hot candies
  • 4 cinnamon sticks

Information

  • Prep Time: 40 mins
  • Cook Time: 2 hrs 35 mins
  • Additional Time: 1 day 23 hrs
  • Total Time: 2 days 2 hrs 15 mins
  • Servings: 80
  • Yield: 10 pint jars

  • Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
  • Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
  • Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
  • Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
  • Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

    • Nutrition

    85 cal.

    • Sodium: 8mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 0g
    • Total Sugars: 20g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 12mg
    • Iron: 0mg
    • Potassium: 60mg

    Categories

    Savory recipes
    Spicy recipes
    Tangy recipes
    Sweet recipes
    Festive recipes