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Christmas Red Pickles

4

0 min

Christmas Red Pickles

Christmas Red Pickles Photo 1

Time

0 min

Serving

80 persons

Calories

85

Rating

4.00★ (54)

Cuisine

Author: Victoria Buriak
These cinnamon-flavored Christmas pickles are a bit like candied apples. Kind of time-consuming but worth the time.

Ingredients

  • large cucumbers: 7 pound
  • pickling lime (calcium hydroxide): 1 cup
  • distilled white vinegar: 3 cups (divided)
  • red food coloring: 2 tsp
  • powdered alum: 1 tsp
  • white sugar: 7 cups
  • water: 2 cups
  • cinnamon red hot candies: 1 cup
  • cinnamon sticks: 4 piece

Metric Conversion

Stages of cooking

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  1. Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
    Christmas Red Pickles Photo 2
  2. Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
    Christmas Red Pickles Photo 3
  3. Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
    Christmas Red Pickles Photo 4
  4. Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
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  5. Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
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  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
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  7. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.
    Christmas Red Pickles Photo 8

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