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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, by , is from The Almquist Family Cookbook Project, 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!

Contributor:  
Contributor:  
Roberta (Haining) Drain

Category:
Category:

Ingredients:  
Ingredients:  
2 gal large cucumbers, peeled, sliced and seeds removed
2 c lime
8 1/2 c water

2nd day mixture (1):
1 c vinegar
1 Tbsp alum
1 fluid oz bottle of red food coloring

2nd day mixture (2):
2 c vinegar
7 c sugar
9 1/2 oz red hots
3 c water
8 cinnamon sticks

Directions:
Directions:
1st day:
soak the cucumbers in lime and water
soak for 24 hours

2nd day:
Drain cucumbers and wash well in cold water
Soak 3 hours in cold water
Drain and pour the following mixture over the cucumbers
1 c vinegar
1 Tbsp alum
red food coloring and water to cover
simmer for 2 hours
after the 2 hours drain well

Heat the 2 c vinegar, sugar, red hots, water, cinnamon sticks to boiling and pour over the pickles,

3rd day:
Drain off syrup, heat it again and pour back on pickles

4th day:
same as 3rd day

5th day - bottle! Done!

 

 

 

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