Red-Hot Cinnamon Pickles

These sweet and cinnamony pickles are made over the course of a few days, but deliver memories that will last a lot longer than that.

• Preparation Time: 60 mins
• Cooking Time: 2 hr
• Total Time: 3 hr
• Calories: 63 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

Step 7

Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

Step 8

Heat cucumbers and syrup to a boil.

Step 9

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.