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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Pickles Recipe

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This recipe for Cinnamon Pickles is from Culinary Jazz by the Cornett Ensemble, 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:  
2 gal. pickles peeled and cut into chunks
2 C. lime
4 C. vinegar
1 Tbl. alum
1 oz. red food coloring
11 C. sugar
large pkg. red cinnamon disc candies
10 cinnamon sticks
Directions:
Directions:
Day 1: In a crock mix 2 cups lime and 8 1/2 qts. of water. Add prepared pickles. Soak 24 hours.
Day 2: Drain pickles and rinse thoroughly in cold water. Soak in clean water for 3 hours. Drain pickles again. In large pot combine 1 cup vinegar, 1 heaping Tbl. alum, and 1 oz. of food coloring. Add drained pickles & add enough water to cover pickles. Simmer for 2 hours. Discard solution & put cucumbers back in crock. In same large pot combine 3 C. vinegar, sugar, red cinnamon discs., 3 C. water, & cinnamon sticks. Heat until boiling and cinnamon discs have dissolved. Pour over cucumbers in crock. Let stand 24 hours.
Day 3, 4, & 5: Drain (saving solution), reheat solution & pour back over pickles each day in the crock.
Day 5 : On 5th day, put pickles in clean jars and pour reheated solution over pickles in the jars & process 5 min. in a hot water bath.
Personal Notes:
Personal Notes:
The Cornett boys know these red crunchers as childhood memories.

 

 

 

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