This is another recipe I got from my grandma's church cook book. Are you noticing a theme here. It is the cook book I use the most. A lot of the ladies who put recipes in this cook book have gone on to be with our Lord. But they have left a legacy of awesome down home country recipes. Some that have been handed down throughout generations.
I altered the recipe some and renamed it. The original recipe calls these Spiced Cucumber Rings. The original recipe has you peel large cucumbers and to scoop out the seeds. The rest is the same. I use pickling cucumbers and I don't peel them.
These bright red pickles taste just like cinnamon candy. They are the crispiest pickle I have ever eaten. They look beautiful on a relish tray especially for the holidays!! And they make great gifts with Christmas fabric on top and tied with a raffia bow. The only thing about these pickles is they take 5 days to make. The first two days are the most work. The next two are just reheating syrup and letting sit. The last day you can them. Everybody loves them but they don't want to make them because of the time it takes. So here is the step by step process to make my famous Candied Cinnamon Pickles. They may take a few days to make but they are worth the effort.
On a side note: Your house will smell like cinnamon for a week!!!
Wash your cucumbers and slice enough to get 2 gallons of cucumber slices. Put in a container that is not aluminum. Mix 4 quarts of water with 1 cup pickling lime. Pour over cucumbers. If the cucumbers are not completely covered you can add some water. If you need a lot more keep mixing 2 quarts of water with 1/2 cup pickling lime until you have enough to cover cucumbers. Let this sit overnight to 24 hours.
Drain the cucumbers. Rinse out the cucumbers very well. I will fill the stock pot back up at least three times with water and drain it. Then I will pour the cucumbers into colanders and put under the faucet and run water over them. Then I wash out the stock pot with soap and water. I will pull out the cucumbers by hand holding them under the faucet to further rinse off any lime. Put all the cucumbers back into your container and cover with cold water. Let sit for 3 hours.
Drain off the water and then add 1 cup of vinegar, 1 tablespoon of alum, 1 2oz bottle of liquid red food coloring, and enough water to cover the cucumbers.
Now I put the pickles into the containers that will sit on the counter for the next 3 days. I use empty gallon ice cream tubs. I split the cucumbers between 2 tubs. Now you make the syrup that will finish pickling the cucumbers and candy them.
To make the syrup bring 3 1/2 cups vinegar, 1 1 lb package of red hot cinnamon candies, 10 cups of sugar, 4 cups of water, and 8 cinnamon sticks to boil. Continue to boil until all of the cinnamon candies have dissolved. Pour the syrup over the pickles.
Now let these sit on your counter. As the syrup cools the pickles will begin to drop down in the syrup. I normally will push them down later during the day. Day 2 is done!!
Drain the syrup into a large sauce pan. Bring to a boil. Pour the syrup back over the pickles. Let sit on your counter. Day 3 is done. You can see that the pickles are getting darker red. Almost all the green is gone on the pickles. There are still a few pickles that have a slight green on the skin that are thicker slices. All the thin slices are completely red.
Drain the syrup into a large sauce pan. Bring to a boil. Pour the syrup back over the pickles. Let sit on your counter. Day 4 is done. The pickles are getting very red and there is no green left on any of them. Wow my house smells good!!
Heat pickles and syrup back up to boiling. Ladle pickles into jars and cover in syrup. I put one of the cinnamon sticks into each jar. It looks pretty and also keeps adding to the flavor. Fill leaving 1/2 inch head space. Wipe rims and put on new boiled lids. Tighten on rings and process in a boiling water bath for 5 minutes.
I got 12 1/2 pints of Candied Cinnamon Pickles. These are actually my mom's pickles. She asked if I would make a batch for her. They were leaving on vacation and would not be able to get them finished. I will keep a couple of jars though. Especially since this recipe makes so many pickles!!
When you open up a jar the smell of cinnamon will fill the air. They are so yummy!! Just like eating candy!!