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Cinnamon Cucumber Rings Recipe

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This recipe for Cinnamon Cucumber Rings, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 gal. 1/2-inch Cucumber Rings, (use large over-ripe cucumbers, peeled and center removed)
2 c. Lime, (found in the canning section at the grocery store)
8 quarts water

Directions:
Directions:
Mix the above 3 ingredients together and let stand for 24 hours. Drain and wash off cucumbers. Soak 3 hours in cold water. Drain off clear water and simmer cucumbers for 2 hours in 1 c. vinegar, 1 oz. red food coloring, 1 T. alum and enough water to cover cucumbers. Drain. Make syrup of 2 c. water, 2 c. vinegar, 10 c. sugar, 8 sticks cinnamon and 4 - 6 oz. red hot cinnamon candies (these are important!) Bring to boil and pour over cucumber rings. Let stand overnight. Reheat and pack into sterilized jars and seal.

Number Of Servings:
Number Of Servings:
10 pints
Personal Notes:
Personal Notes:
These are the cinnamon pickles that everyone seems to enjoy. They really aren't as much work as it sounds. Be sure to use the red hots. (I have to get them at a candy store.)

 

 

 

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