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Cinnamon Spiced Pickles

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PREP TIME
60 min
COOKING TIME
135 min
TOTAL TIME
5175 min
SERVINGS
48 servings
U.S.
Cinnamon Spiced Pickles
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 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:
Instructions
1
Place cucumber spears in a large container, making sure they are fully submerged.
2
Mix pickling lime into 1 gallon of water in a large pitcher until the lime is completely dissolved, then pour it over the cucumbers. Refrigerate for 24 hours, allowing the cucumbers to infuse with the lime flavor.
3
Next, drain the cucumber spears and rinse them thoroughly in cold water to remove any excess lime juice. Return the cucumbers to their container and pour enough cold water over them to cover the entire surface. Soak the cucumbers for at least 3 hours, then drain them again.
4
Transfer the drained cucumber spears to a large pot and prepare the pickling liquid.
5
Combine 1 ¼ cups of vinegar and 1 ¼ cups of water in a bowl, stirring until the mixture is well combined. Add cinnamon red hot candies to the liquid and set it aside, allowing it to infuse with the candy flavor.
6
Now, mix 1/2 cup of vinegar, red food coloring, and alum in a bowl until the alum is fully dissolved. Pour this liquid over the cucumber spears, making sure they are completely covered. Add enough water to cover the cucumbers and put a lid on the pot, placing it over medium heat. Bring the liquid to a boil, then reduce the heat to low and simmer for 2 hours.
7
While the cucumbers are simmering, prepare the cinnamon candy syrup.
8
Combine 1/2 cup of vinegar, red food coloring, and alum in a bowl until the alum is fully dissolved. Pour this liquid over the cucumber spears, making sure they are completely covered. Add enough water to cover the cucumbers and put a lid on the pot, placing it over medium heat. Bring the liquid to a boil, then reduce the heat to low and simmer for 2 hours.
9
Now, combine the cinnamon candy syrup ingredients in a saucepan.
10
Add sugar and cinnamon sticks to the mixture, stirring until the candies and sugar are fully dissolved into a syrupy liquid. Pour this liquid over the drained cucumber spears.
11
Refrigerate the cucumbers in the syrup for 8 hours to overnight, allowing them to infuse with the sweet and spicy flavors.
12
Next, drain the liquid from the cucumbers into a heavy saucepan.
13
Bring the liquid to a boil, then pour it over the cucumber spears again. Refrigerate for 24 hours, allowing the cucumbers to absorb the flavors.
14
Repeat the process of draining and boiling the liquid over the cucumber spears, refrigerating for 24 hours each time. This will help to extract the flavors and infuse the cucumbers with a deep, rich taste.
15
Heat the cucumbers and syrup to a boil, stirring constantly to prevent scorching.
16
Sterilize the jars and lids in boiling water for at least 5 minutes, making sure they are completely clean and free of bacteria.
17
Pack the cucumber spears into the hot, sterilized jars, filling them to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars 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, making sure they are securely attached.
18
Refrigerate the jars until chilled before serving.