Cinnamon Pickles

Transform your cucumbers into a show-stopping treat with this Cinnamon Pickles recipe, a unique blend of sweet, tangy, and spicy flavors that will captivate your taste buds. Perfect for adventurous home canners, this recipe starts with fresh cucumbers, which are transformed through a soak in pickling lime for crispness, then infused with a vibrant red syrup made from white vinegar, granulated sugar, cinnamon sticks, and fiery red hot cinnamon candies. The result? Boldly flavored, ruby-red pickles with a crunchy texture and a sweet-spiced kick that makes them a standout addition to holiday gift baskets, charcuterie boards, or even as a conversation-starting side dish. With its festive hue and intoxicating aroma, this long-cooking, flavor-packed recipe guarantees you’ll never look at pickles the same way again!

Nutriscore Rating: 61/100

Prep Time:480 mins

Cook Time:240 mins

Total Time:720 mins

Servings: 12

Ingredients

• 6 large cucumbers
• 1 cup pickling lime
• 1 gallon water
• 2 cups white vinegar
• 8 cups granulated sugar
• 1 teaspoon red food coloring
• 8 sticks cinnamon sticks
• 2 cups red hot cinnamon candies

Directions

Step 1

Peel the cucumbers and remove seeds by cutting them in half lengthwise and scooping out the centers using a spoon. Slice the cucumbers into 1-inch chunks.

Step 2

In a large non-reactive container, mix the pickling lime with 1 gallon of water. Add the cucumber chunks to the solution, ensuring they are fully submerged. Let them soak for 24 hours.

Step 3

After soaking, drain and thoroughly rinse the cucumbers in cold water multiple times to remove all traces of lime. Soak the cucumbers in fresh cold water for 3 hours, changing the water every hour.

Step 4

In a large pot, combine 6 cups of water, 2 cups of white vinegar, and 8 cups of granulated sugar. Stir in the red food coloring, then add the cinnamon sticks and red hot cinnamon candies. Bring the mixture to a boil, ensuring the sugar is completely dissolved.

Step 5

Add the prepared cucumbers to the boiling syrup. Reduce heat to a simmer and cook for 2 hours, stirring occasionally to coat the cucumbers evenly.

Step 6

Remove the pot from heat and allow the cucumbers to soak in the syrup overnight to absorb the flavors.

Step 7

The next day, heat the cucumbers and syrup to a simmer again for an additional hour. While the mixture is cooking, sterilize jars and lids for canning.

Step 8

Carefully pack the hot cinnamon pickles into the sterilized jars, ensuring the cucumbers are fully covered with syrup. Leave 1/2 inch headspace at the top of each jar.

Step 9

Seal the jars with sterilized lids and process in a boiling water bath for 10 minutes to ensure safety and preservation.

Step 10

Allow the pickles to cool completely before storing in a cool, dark place. For best flavor, let them sit for at least one week before opening.

Nutrition Facts

Serving size	(8398.5g)

Amount per serving	% Daily Value*
Calories	8393.3

Total Fat 2.2g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 161.5mg	0%
Total Carbohydrate 2149.0g	0%
Dietary Fiber 20.2g	0%
Total Sugars 2073.9g
Protein 12.5g	0%

Vitamin D 0IU	0%
Calcium 60281.1mg	0%
Iron 7.0mg	0%
Potassium 3082.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.2%

Protein: 0.6%

Carbs: 99.2%