Red-Hot Cinnamon Pickles

These cinnamon pickles are a tasty, fiery treat, made with a classic recipe that takes a few days to complete, but the flavor is well worth the wait!

• Preparation Time: 60 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 3 hr 15 mins
• Calories: 63 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the 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 10 minutes.

Step 3

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 4

Heat cucumbers and syrup to a boil.

Step 5

Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.

Step 6

Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.

Step 7

Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.

Step 8

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 liquid over drained cucumbers. Refrigerate 8 hours to overnight.

Step 9

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

Step 10

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

Step 11

Pack cucumbers into 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.