Cinnamon Pickles

Another great garden goodie is Cinnamon Pickles.  This is another recipe that I loved as a child.  A couple years ago I canned them and Paige fell in love with them.  Thus I grew cucumbers just to make this recipe because I’m not much of a cucumber fan.


Cinnamon Pickles  (AKA Red Hots Pickles)  -from

2 gallons prepared cucumbers, peeled, ends removed, cored and cut into rings or sticks

8 1/2 quarts water

2 c. pickling lime

1 T. alum

2 c. vinegar

2 c. water

1 1/2 oz. red food coloring

10 c. sugar

6 cinnamon sticks

8-10 oz. red cinnamon candies

Prepare the cucumbers:  peel, remove ends, core, and cut into rings or sticks.

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Combine water and lime.

Soak prepared cucumbers in lime-water for 24 hours.

Drain and wash 3 times and let sit for 3 hours.

Combine alum, vinegar, 2 c water, food coloring, sugar, cinnamon and red hots to make a syrup.

Add drained cucumbers and simmer, covered for 2 hours.

Let stand overnight.

Drain off syrup, reheat and pour over pickles daily for 3 days.

Pack in hot jars and seal.




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