red-hot cinnamon pickles

Ingredients

• Servings: 6
• 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 3/4 cups white vinegar, divided
• 1 1/4 cups water, divided
• 12 1/2 ounces cinnamon red hot candies
• 1 1/2 teaspoons red food coloring
• 1/2 teaspoon alum
• 1 1/4 cups white sugar
• 4 (4 inch) cinnamon sticks
• 6 pint-sized canning jars with rings and lids:

Recipe

Cook Time: 2 hrs 15 mins

Ready Time: 14 hrs 15 mins


• 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.
• 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.
• stir 1/4 cup vinegar and 1/4 cup water together in a bowl; add cinnamon red hot candies. set aside to soak, stirring occasionally.
• 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.
• 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.
• drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. refrigerate 24 hours.
• drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. refrigerate another 24 hours.
• heat cucumbers and syrup to a boil.
• 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 . 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.