Cinnamon Cucumber Pickles
Transform your cucumber harvest into a show-stopping treat with Cinnamon Cucumber Pickles! This vibrant recipe combines the warm, spiced notes of ground cinnamon and cinnamon sticks with the crisp freshness of cucumbers, creating a pickle that's as unique as it is delicious. A splash of red food coloring adds a pop of festive color, making these pickles a stunning addition to holiday platters or charcuterie boards. With a balance of sweet, tangy, and spicy flavors, these pickles are perfect for pairing with roasted meats, sandwiches, or even as a standalone snack. This recipe involves classic pickling techniques, including a salt soak and a boiling-water canning process, ensuring your jars of pickles are beautifully preserved for weeks to come.
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Ingredients
- 6 pieces medium cucumbers
- 4 cups white vinegar
- 8 cups granulated sugar
- 1 tablespoon ground cinnamon
- 4 pieces cinnamon sticks
- 1 teaspoon red food coloring
- 1 cup pickling salt
- 16 cups water
Directions
Step 1
Wash and peel the cucumbers. Slice them into 1/4-inch thick rounds or spears, depending on your preference.
Step 2
In a large bowl, dissolve the pickling salt in 8 cups of water. Add the cucumbers and let them soak for at least 2 hours or overnight in the refrigerator.
Step 3
Drain the cucumbers and rinse them thoroughly under cold water to remove excess salt. Discard the soaking water.
Step 4
In a large pot, combine white vinegar, granulated sugar, ground cinnamon, cinnamon sticks, and 8 cups of water. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
Step 5
Add the red food coloring to the vinegar mixture for a festive touch. Continue to boil for another 5 minutes.
Step 6
Carefully add the cucumber slices to the boiling vinegar mixture. Lower the heat and simmer for 10 minutes to allow the cucumbers to absorb the flavors.
Step 7
Sterilize glass jars by boiling them in water for 10 minutes. Sterilize the lids as well.
Step 8
Using a slotted spoon, pack the boiled cucumber slices into the sterilized jars. Pour the hot vinegar mixture into the jars, ensuring the cucumbers are completely covered. Add 1 cinnamon stick to each jar for extra flavor.
Step 9
Leave 1/2-inch headspace at the top of each jar. Wipe the rims clean and seal with lids and rings.
Step 10
Process the jars in a boiling-water bath for 10 minutes to ensure proper sealing. Carefully remove the jars and let them cool completely at room temperature.
Step 11
Store the jars in a cool, dark place for at least 1 week to allow the flavors to develop before serving. Refrigerate after opening.
Nutrition Facts
| Serving size | (7846.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6490.2 |
| Total Fat 1.4g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 91253.5mg | 0% |
| Total Carbohydrate 1651.1g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 1620.2g | |
| Protein 8.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 824.1mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 3444.9mg | 0% |
Source of Calories