These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
Ingredients
- cucumbers - peeled, seeded, and quartered lengthwise: 12 piece
- pickling lime (calcium hydroxide): 1 cup
- gallon water: 1 piece
- gallon cold water, or as needed to cover: 1 piece
- ¾ cups white vinegar: 1 piece (divided)
- ¼ cups water: 1 piece (divided)
- ½ ounces cinnamon red hot candies: 12 piece
- ½ teaspoons red food coloring: 1 piece
- alum: 0.5 tsp
- ¼ cups white sugar: 1 piece
- cinnamon sticks: 4 piece (4 inch)
- pint-sized canning jars with rings and lids:: 6 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
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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.
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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.
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Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
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Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
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Heat cucumbers and syrup to a boil.
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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 bubbles. 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.
