INTRODUCTION
Red-Hot Cinnamon Pickles are a sweet and spicy snack that brings new life to fresh cucumbers. This old-time recipe uses cinnamon red hot candies and vinegar to make bright red, crunchy pickles with a warm bite. Cucumbers are low calorie and full of water, so these pickles can be a lighter option for snacks. If you like bold cinnamon flavor with snacks and drinks, you might also enjoy a warm cinnamon coffee treat like the cinnamon crumble oatmilk frappuccino copycat, which pairs nicely with cinnamon pickles.
This article will walk you through each step, give health and serving tips, and show ways to make a healthier version or a high protein pairing. The words are simple and clear so you can follow along and make tasty pickles at home.
WHY YOU WILL LOVE THIS RECIPE
- Unique flavor: Sweet, spicy, and tangy in one bite.
- Quick meal prep win: Many steps are hands-off, so this is great for meal prep.
- Lighter option: Cucumbers are low calorie and full of water, so you get crunch with fewer calories.
- Customizable: You can lower sugar for a diabetic-friendly version or add high-protein sides.
- Fun to give: Bright red jars make a nice gift for friends and family.
This recipe works as a quick snack, a salad topper, or a crunchy side. It is gluten free and can be made low carb with swaps. The pickles can fit into many lifestyles when you use the healthier variations explained below.
HOW TO MAKE Red-Hot Cinnamon Pickles
This recipe uses pickling lime, cinnamon candies, alum, and sugar to make classic Red-Hot Cinnamon Pickles. Follow the steps below to get a bright red color and deep flavor. Read all steps first, then start.
EQUIPMENT NEEDED
- Large food-safe container for soaking cucumbers
- Large pot for simmering cucumbers
- Saucepan for syrup
- Sterilized canning jars with lids and rings (pint-sized)
- Tongs or jar lifter for water bath canning
- Clean towel
- Measuring cups and spoons
- Funnel for canning (optional)
Ingredients You’ll Need :
- 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, plus more as needed
- 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 sterilized pint-sized canning jars with rings and lids
STEP-BY-STEP INSTRUCTIONS :
Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours. Drain cucumbers, rinse well, and return to the container. Pour enough cold water over to cover and soak for at least 3 hours; drain. Transfer cucumbers to a large pot. Stir together 1 1/4 cups vinegar and 1 1/4 cups water; add cinnamon red hot candies and set aside. Stir together 1/2 cup vinegar, red food coloring, and alum until dissolved; pour over cucumbers and cover with more water. Cover the pot, bring to a boil over medium heat, then reduce heat and simmer for 2 hours; drain and return to pot. In a saucepan, combine cinnamon candy mixture with sugar and cinnamon sticks, boil until dissolved. Pour over drained cucumbers and refrigerate for 8 hours to overnight. Drain liquid into a saucepan, boil, and pour again over cucumbers. Refrigerate 24 hours. Repeat draining and boiling twice more, refrigerating 24 hours each time. Heat cucumbers and syrup to a boil. Pack cucumbers into sterilized jars, filling to within 1/4 inch of the top. Remove air bubbles, wipe rims, top with lids, and screw on rings. Place jars in boiling water in a stockpot, making sure they are covered by at least 1 inch of water. Bring to a boil, cover, and process for 10 minutes. Remove jars and let rest for 12 to 24 hours, ensuring lids are sealed. Store in a cool, dark area.
HOW TO SERVE Red-Hot Cinnamon Pickles
Serve these pickles chilled or at room temperature. They work as a bold snack or a small side. A small portion goes a long way because the flavor is strong. For a health-aware serving, aim for 2 to 3 spears per person as a snack. This keeps portions sensible and helps if you follow a low calorie or weight loss plan.
Pair with:
- Plain Greek yogurt or cottage cheese for added protein. This makes a balanced snack and can turn pickles into a high protein meal idea when paired with lean meat or eggs.
- A green salad to add crunch and spice without many calories.
- Whole grain toast with a thin smear of nut butter for a snack that balances carbs and protein.
If you like warm drinks with cinnamon, try serving the pickles with a cozy cup of cinnamon dolce style coffee like a cinnamon dolce latte Starbucks copycat for an extra cinnamon kick.
STORAGE & FREEZING : Red-Hot Cinnamon Pickles
Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep in the fridge and use within 2 to 3 months for best crunch and flavor. Do not freeze canned pickles — freezing changes texture and can break jars. For short-term storage without canning, keep pickles in a sealed container in the fridge and use within 1 month.
SERVING SUGGESTIONS
- Healthy side: Serve 2 spears with a salad of mixed greens, cherry tomatoes, and a lean protein like grilled chicken breast. This makes a balanced, low calorie meal.
- Snack plate: Add pickles to a snack plate with carrot sticks, celery, and hummus for fiber and healthy fats.
- Sandwich topper: Use thin slices on turkey or chicken sandwiches to add bright flavor with a low calorie boost.
- Portion control: Use small plates and limit to 2–3 spears per person when you want to keep calories low. This helps when the goal is weight loss or a lighter option.
For a sweet cinnamon pairing that keeps your snack fun and special, try a chilled cinnamon drink like the cinnamon crumble oatmilk frappuccino copycat alongside your plate. It makes the snack feel special without heavy food prep.
VARIATIONS
-
Healthier version
Make a healthy version by cutting the sugar and candy. Use less sugar or replace it with a sugar-free sweetener like erythritol or stevia blends that measure like sugar. Skip the red food coloring if you want fewer additives. This makes a diabetic-friendly and lower calorie option. -
High-protein or low-carb version
The pickles themselves are not high protein, but they pair well with protein. Serve them with high protein sides like grilled chicken, hard-boiled eggs, cottage cheese, or a bean salad for a high protein meal. For a low carb version, cut the sugar and candy and use a vinegar-forward brine. That keeps the pickles low carb and still tasty. -
Air fryer or oven-baked version
If you want a warm, crunchy snack, try cinnamon-roasted cucumber chips. Slice cucumbers thin, toss with a little oil, cinnamon, and a touch of sugar substitute, and roast in the oven at 375°F for 15–20 minutes until slightly browned. Or use an air fryer at 350°F for 10–12 minutes for a quick, crunchy treat. These are not true pickles but give a similar cinnamon bite and work as a fun snack.
FAQs
Q: Are these pickles gluten free?
A: Yes. The basic recipe uses no wheat or gluten ingredients, so the finished pickles are gluten free.
Q: Can I make these diabetic-friendly?
A: Yes. Use a sugar substitute instead of sugar and skip or cut back on the cinnamon candy. Monitor the overall carbs in the brine. This makes a more diabetic-friendly or lower calorie option.
Q: How long do opened jars last in the fridge?
A: Opened jars will keep in the fridge for 2 to 3 months. Keep the pickles covered with brine and use clean utensils to avoid contamination.
Q: Do these pickles keep their crunch?
A: Yes, when you follow the pickling lime step and the canning method, the cucumbers stay crisp. Proper canning and storage in a cool place help maintain crunch.
Q: Are these good for weight loss?
A: They can fit into a weight loss plan as a low calorie snack when eaten in small portions. Choose the healthier version with less sugar to reduce calories and carbs.
Q: Can I skip alum or pickling lime?
A: Pickling lime and alum help keep cucumbers crisp. If you skip them, the pickles may be softer. There are alternative methods like using calcium-rich water or canning quickly to keep crunch.
MAKE-AHEAD TIPS FOR Red-Hot Cinnamon Pickles
- This recipe is great for meal prep. Most steps are hands-off and spread over days, so you can do a bit each day while you work.
- Make a large batch and store sealed jars in a cool place. Opened jars keep in the fridge for months, so a single prep session gives you months of snacks.
- Prepare serving sides ahead: cook and portion grilled chicken or hard-boiled eggs into containers. Keep pickles in the fridge for a quick, balanced meal with protein and crunch.
- If you want to save time, try a simpler quick-pickle method: slice cucumbers, pour a hot vinegar brine over them, and chill for several hours. These won’t be the same as Red-Hot pickles, but they are a fast, lighter option when you need a quick snack.
Red-Hot Cinnamon Pickles
Ingredients
Method
- Put cucumber spears in a large container.
- Stir pickling lime into 1 gallon of water until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
- Drain cucumbers, rinse well, and return to the container. Pour enough cold water over to cover and soak for at least 3 hours; drain.
- Transfer cucumbers to a large pot.
- Stir together 1 1/4 cups vinegar and 1 1/4 cups water; add cinnamon red hot candies and set aside.
- Stir together 1/2 cup vinegar, red food coloring, and alum until dissolved; pour over cucumbers and cover with more water.
- Cover the pot, bring to a boil over medium heat, then reduce heat and simmer for 2 hours; drain and return to pot.
- In a saucepan, combine cinnamon candy mixture with sugar and cinnamon sticks, boil until dissolved.
- Pour over drained cucumbers and refrigerate for 8 hours to overnight.
- Drain liquid into a saucepan, boil, and pour again over cucumbers. Refrigerate 24 hours.
- Repeat draining and boiling twice more, refrigerating 24 hours each time.
- Heat cucumbers and syrup to a boil.
- Pack cucumbers into sterilized jars, filling to within 1/4 inch of the top.
- Remove air bubbles, wipe rims, top with lids, and screw on rings.
- Place jars in boiling water in a stockpot, making sure they are covered by at least 1 inch of water.
- Bring to a boil, cover, and process for 10 minutes.
- Remove jars and let rest for 12 to 24 hours, ensuring lids are sealed.