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"The belly rules the mind."--Spanish Proverb

Cinnamon Pickle Rings Recipe

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This recipe for Cinnamon Pickle Rings is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
To Soak:
1 tbsp. alum
1 c. vinegar
1 oz. red food coloring
Enough water to cover pickles

To Flavor:
2 c. vinegar
2 c. water
10 c. sugar
6 sticks cinnamon
1 lg. pkg. red hots (5-1/2 to 8 oz.
Directions:
Directions:
Peel, core and slice enough cucumbers to make
2 gallons. Mix and pour over cucumbers, 2 cups
lime and 8 quarts water; soak 24 hours. Drain,
wash and soak 4 hours in cold water. Drain and
pour the following mixture over cucumbers and
simmer 2 hours.

Drain and place in crock or enamel pan. Cover
with the following:
2 c. vinegar
2 c. water
10 c. sugar
6 sticks cinnamon
1 lg. pkg. red hots (5-1/2 to 8 oz. pkg.)

Heat this to boiling making sure red hots are
dissolved before pouring over pickles. Let set
24 hours. Drain, reheat syrup and pour back
over pickles. Let set another 24 hours. Drain
off syrup and add 1 teaspoon canning salt. Reheat
syrup. While syrup is heating pack pickles in sterilized
jars. Cover with boiling syrup and seal. These are
made as round as possible as they are very attractive
on dinner plate as well as tasty. .

 

 

 

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