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Red-Hot Cinnamon Pickles
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Prep Time:
60 minutes
Cook Time:
135 minutes
Total Time:
5175 minutes
Spicy cinnamon pickles with bold flavor, made with a classic recipe that's worth the wait!
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
  • 1.75 cups white vinegar, divided
  • 1.25 cups water, divided
  • 12.5 ounces cinnamon red hot candies
  • 1.5 teaspoons red food coloring
  • 0.5 teaspoon alum
  • 1.25 cups white sugar
  • 4 (4 inch) cinnamon sticks
  • 6 pint-sized canning jars with rings and lids:
Instructions:
  • Place cucumber spears into a spacious container. Mix pickling lime into 1 gallon of water in a large pitcher until fully dissolved; then pour the mixture over the cucumbers. Refrigerate for 24 hours.
  • After draining and rinsing the cucumbers, submerge them in cold water in a large container. Allow them to soak for at least 3 hours, then drain and transfer to a large pot.
  • Combine 1 ¼ cups of vinegar and 1 ¼ cups of water in a bowl, then mix in cinnamon red hot candies. Let it soak, stirring occasionally.
  • Combine 1/2 cup vinegar, red food coloring, and alum in a bowl until alum is dissolved. Pour over cucumbers and add water to cover. Cover the pot, bring to a boil over medium heat, then simmer for 2 hours. Drain and return cucumbers to the pot.
  • Transfer the cinnamon candy mixture, sugar, and cinnamon sticks into a saucepan. Bring it to a boil and cook while stirring until the candies and sugar dissolve into a syrup. Pour the mixture over the drained cucumbers and refrigerate for 8 hours or overnight.
  • Pour the cucumber liquid into a heavy saucepan and bring it to a boil. Pour the hot liquid back over the cucumbers and chill in the refrigerator for 24 hours.
  • Strain the cucumber liquid into a saucepan, bring it to a boil, and pour it back over the cucumbers. Chill in the refrigerator for another 24 hours.
  • Bring the cucumbers and syrup to a boil.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the hot jars with cucumbers, leaving 1/4 inch from the top. Use a knife or spatula to eliminate any air bubbles inside the jars. Clean the jar rims with a moist paper towel to remove any residue. Seal with lids and rings, then refrigerate until chilled before serving.

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