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Christmas Pickles
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Brief Description
Cucumbers (with out the seeds & skin), done with red food coloring & cinnamon. Everyone has loved! TAKES 4-5 DAYS to make but worth it!
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Main Ingredient
Cucumbers, red food coloring, vinegar
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Category: Preserving and canning
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Cinnamon oil can be found in cake decorating areas. (original recipe called for red hots - 19 oz.) This is well worth growing your own cucumbers or buying them at a farmers market. Makes great gifts. I have only met one person who did not love them.
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Posted By: doriskeen
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Posted On: Jan 12, 2013
Number of Servings:
Ingredients:
- 2 gallons - cucumbers
- 2 cups - Pickling lime
- 4 1/2 quarts - water
- 1 cups - Vinegar
- 1 ounces - Red food coloring
- 1 teaspoons - alum
- 10 cups - sugar
- 8 - Cinnamon sticks broken in half
- 1/2 teaspoons - cinnamon oil
- 3 cups - Vinegar
- 3 cups - Water
Directions:
1. Peel ripe, (even very old), cucumbers. Remove seeds. Cut into 3:-4: chunks, (or any size or shape you want. May slice 3/8" to 1/2") ( like them in chunks). You need about 2 gallons - if you make more you will need more syrup.
2. I use my enamel canning canister to mix these in. Soak in: pickling lime & 4 1/2 quarts water. (add extras if do more than 2 gallons of cucumbers. LET STAND FOR 24 HOURS.
3. Drain & wash off lime.
4. Soak 3 hours in cold water. (I add ice cubes). Drain.
5. Mix the following & pour over pickles. Simmer 2 hours
1 c. vinegar, red food coloring, alum, water to cover cucumbers. After 2 hours - DRAIN.
6. Make a syrup of : sugar/cinnamon sticks/cinnamon oil/3 C. vinegar/3 C. water
Pour boiling syrup over cucumbers. Let stand over night.
7. Drain - SAVE LIQUID, reheat liquid, pour over cucumbers.
8. Repeat step 7 for 3 days.
9. On the 3rd day, pack cucumbers in jars while the syrup is reheating. (I like wide mouth pint jars). Pour syrup in each jar. Use a knife down sides of jar to let out air bubbles. (If short of syrup, add a small amount of vinegar to top of each pint.)
10. Seal & process in boiling bath 5 minutes. Makes about 16 pints if use wide mouth jars.
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