Fireball/Christmas Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 gallons of peeled cucumbers (½ inch thick)
2 cups of lime and 2 gallons of water to soak for 24 hours.
Take out of water bath and wash well.
Soak in fresh cold water for 3 hours. Take out and drain.
Next Step:
1 tablespoon of alum
1 small bottle of cake coloring (red)
2 cups of vinegar
Cover with water simmering for 2 hours; do not boil!
Drain off and throw water away
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Directions: |
Directions:Next Step:
4 cinnamon sticks
40 fireball candies
10 cups of sugar
2 cups of cold water
2 cups of vinegar
Heat together do not boil; pour over cucumbers; let them soak until the next day.
Take cucumbers out of the juice and reheat the juice but do not boil; pour the juice back over cucumbers for the second day, and third day place into a jar. |
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Number Of
Servings: |
Number Of
Servings: 6 to 8 quarts |
Preparation
Time: |
Preparation
Time:Several Days |
Personal
Notes: |
Personal
Notes: When I was small, I remember those beautiful red pickles in the cupboard. I could never figure out how mama got them so red! Mama got this recipe around 40 years ago from a friend and it was written on a paper sack. In this thriving farming community where cucumbers were plentiful, housewives had to find a creative way to use these abundant beauties. Mama loves to make these pickles. She does not like to waste a thing -- even the whopper cukes. Her secret is to scoop out the center seeds. These pickles are almost too beautiful to eat. Who doesn’t like sugar mixed with a little heat? They are festive and great! This recipe is a long process, but trust me it is well worth it!
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