"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cinnamon Pickle Rings Recipe

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This recipe for Cinnamon Pickle Rings, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Noe
Added: Sunday, June 22, 2008


2 gallons VERY large cucumbers
2 c. lime
8 1/2 gallons water +extra
1 c. vinegar
1 tsp. alum

1 package cinnamon red hot candy (little round chewy ones)
8 sticks cinnamon
2 c. vinegar
2 c. water
10 c. sugar
1 bottle red food color

Use cucumbers that are overgrown, even yellowed, huge. Peel 2 gallons of the cucumbers and cut out center seeds. Discard the seeds.
Slice about 1/2 inch thick.
Soak the cucumbers overnight in 2 cups lime, 8 1/2 gallons of water. Use glass container - not metal!
The next day drain the cucumbers and rinse very well.

Put cucumbers In large cooking pan with vinegar, alum and enough water to cover cucumber slices. Simmer 2 hours. Then drain and discard water.

Rinse cucumbers well.

Mix: candy, cinnamon sticks, vinegar, water, sugar and food coloring. Add to cucumbers and bring to a boil.
Stack cucumber slices in sterile canning jars. Fill the jars with the liquid - put the cinnamon sticks in jars, too. Seal jars.

You can do a water bath if you want to.

Wait about three weeks to eat these.

Preparation Time:
Preparation Time:
two full days
Personal Notes:
Personal Notes:
These cucumber ring pickles are great with meat dishes or eaten alone and are very colorful. Spicy! My Mom (Gladys Noe) was a great pickle-maker besides being a wonderful mother-in-law.




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