cinnamon pickles

Ingredients:

• 7 lbs cucumbers (large, overripe cucumbers work best)
• 2 cups pickling lime (for crispness)
• 8 1/2 cups granulated sugar
• 1 cup white vinegar
• 1 tablespoon alum (for crispness)
• 4 cinnamon sticks
• 1 tablespoon ground cinnamon
• 1 tablespoon whole cloves (optional)
• 1 bottle (2 oz) red food coloring
• 1 gallon water (for soaking the cucumbers)
• 6 cups water (for syrup)

Instructions:

Day 1: Prepare the Cucumbers

1. Peel the cucumbers, slice them in half lengthwise, and remove the seeds. Cut the cucumbers into 1/2-inch thick slices or desired shapes.
2. In a large bowl, mix 1 gallon of water with 2 cups of pickling lime. Stir to dissolve.
3. Place the cucumber slices in the lime water, making sure they are fully submerged. Let them soak for 24 hours.

Day 2: Rinse and Cook the Cucumbers

1. After soaking for 24 hours, drain the cucumbers and rinse them thoroughly with cold water. Make sure to rinse multiple times to remove all traces of lime.
2. In a large pot, cover the cucumbers with fresh cold water and add 1 tablespoon of alum. Bring to a boil and simmer for 10 minutes. Drain the cucumbers and set them aside.

Day 3: Prepare the Cinnamon Syrup

1. In a large pot, combine 6 cups of water, 2 cups of white vinegar, 8 1/2 cups of sugar, 1 tablespoon of ground cinnamon, cinnamon sticks, whole cloves (optional), and red food coloring.
2. Bring the mixture to a boil, stirring until the sugar dissolves.
3. Add the drained cucumber slices to the pot and simmer for 30 minutes.

Day 4: Soak and Can

1. Let the cucumbers soak in the syrup overnight to absorb the flavors.
2. The next day, bring the cucumber and syrup mixture to a simmer again for another 30 minutes.
3. While the mixture is simmering, sterilize your jars and lids by boiling them for 10 minutes.
4. Pack the cucumber slices into sterilized jars, then pour the hot cinnamon syrup over them, leaving about 1/2 inch of headspace.
5. Wipe the jar rims, place the lids on top, and process the jars in a water bath canner for 10 minutes to seal.

Tips:

• Pickling Lime: Be sure to rinse the cucumbers thoroughly after soaking in lime water to remove any residue.
• Spices: Adjust the amount of cinnamon or add cloves for a stronger flavor. Some people add a bit of star anise for a more complex taste.
• Color: Red food coloring is traditional for these pickles, but you can omit it if you’d prefer a more natural look.

Storage:

• Store your cinnamon pickles in a cool, dark place. They will last for up to 1 year if properly canned and sealed.

Nutritional Information (per 1/4 cup serving):

• Calories: ~60 kcal
• Carbohydrates: ~15g
• Sugar: ~14g
• Fat: ~0g
• Fiber: ~1g

These Cinnamon Pickles are a nostalgic favorite with a crisp texture and a unique, sweet-spicy flavor. They’re perfect for serving as a side dish, on a holiday relish tray, or even as a fun homemade gift!