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Red-Hot Cinnamon Pickles

These sweet and spicy pickles are made with fresh cucumbers, cinnamon red hot candies, and vinegar, perfect for a unique snack or side dish.
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Prep Time 1 day
Cook Time 2 hours
Total Time 1 day 2 hours
Servings: 6 pint-sized jars
Course: Side, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cucumber Preparation
  • 12 large 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
Pickling Solution
  • 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
Jars
  • 6 pint-sized sterilized canning jars with rings and lids

Method
 

Preparation
  1. Put cucumber spears in a large container.
  2. Stir pickling lime into 1 gallon of water until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
  3. Drain cucumbers, rinse well, and return to the container. Pour enough cold water over to cover and soak for at least 3 hours; drain.
Cooking
  1. Transfer cucumbers to a large pot.
  2. Stir together 1 1/4 cups vinegar and 1 1/4 cups water; add cinnamon red hot candies and set aside.
  3. Stir together 1/2 cup vinegar, red food coloring, and alum until dissolved; pour over cucumbers and cover with more water.
  4. Cover the pot, bring to a boil over medium heat, then reduce heat and simmer for 2 hours; drain and return to pot.
  5. In a saucepan, combine cinnamon candy mixture with sugar and cinnamon sticks, boil until dissolved.
  6. Pour over drained cucumbers and refrigerate for 8 hours to overnight.
  7. Drain liquid into a saucepan, boil, and pour again over cucumbers. Refrigerate 24 hours.
  8. Repeat draining and boiling twice more, refrigerating 24 hours each time.
  9. Heat cucumbers and syrup to a boil.
  10. Pack cucumbers into sterilized jars, filling to within 1/4 inch of the top.
  11. Remove air bubbles, wipe rims, top with lids, and screw on rings.
  12. Place jars in boiling water in a stockpot, making sure they are covered by at least 1 inch of water.
  13. Bring to a boil, cover, and process for 10 minutes.
  14. Remove jars and let rest for 12 to 24 hours, ensuring lids are sealed.

Notes

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. For a healthier version, use less sugar or sugar-free sweetener.