1. Recipes

How to Make Red-Hot Cinnamon Pickles - A Step-by-Step Guide

Red-Hot Cinnamon Pickles are a unique and flavorful twist on traditional pickles. These spicy and sweet pickles are a favorite among pickle lovers and are the perfect addition to any summer barbecue or picnic. The combination of cinnamon, red hot candies, and vinegar creates a complex and zesty flavor that is sure to tantalize your taste buds. Whether you enjoy them on their own, as a topping on a sandwich, or as a side to your favorite dish, these pickles are a versatile and delicious additi...

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Ingredients

  • 12 large cucumbers - peeled, seeded, and quartered lengthwise
  • 1 cup pickling lime (calcium hydroxide)
  • 1 gallon water
  • 1 gallon cold water, or as needed to cover
  • 1 ¾ cups white vinegar, divided
  • 1 ¼ cups water, divided
  • 12 ½ ounces cinnamon red hot candies
  • 1 ½ teaspoons red food coloring
  • ½ teaspoon alum
  • 1 ¼ cups white sugar
  • 4 (4 inch) cinnamon sticks
  • 6 pint-sized canning jars with rings and lids:

Information

  • Prep Time: 1 hr
  • Cook Time: 2 hrs 15 mins
  • Additional Time: 3 days 11 hrs
  • Total Time: 3 days 14 hrs 15 mins
  • Servings: 48
  • Yield: 6 pint jars

  • 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.

    • Nutrition

    63 cal.

    • Total Fat: 0g
    • Sodium: 14mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 1g
    • Vitamin C: 2mg
    • Calcium: 34mg
    • Iron: 0mg
    • Potassium: 112mg

    Categories

    Sweet recipes
    Spicy recipes
    Tangy recipes
    Pickled recipes
    Cinnamon recipes