aka: “Christmas Pickles” Recipe by Shirley Olson & Terri Olson-Cleveland - These pickles take 3 days to make, but are well worth the wait! We used to eat them like candy when we were kids. They make wonderful Christmas gifts.
Course: Canning
Cuisine: American
Servings: 8pints
Ingredients
8lbs.cucumberspeeled, seeded & sliced
LIME SOLUTION:
1c.pickling lime
4c.waterplus more to cover the cucumbers
SIMMERING LIQUID:
1T.red food coloring
1c.white vinegar
4c.waterplus more to cover the cucumbers
RED HOT CINNAMON SYRUP:
2c.white vinegar
2c.water
10c.granulated sugar
1tsp.salt
12oz.Red Hots cinnamon candies
8wholecinnamon sticks
Instructions
DAY ONE: In the morning, peel the cucumbers and slice in half lengthwise. Using a spoon, gently scoop out the seeds and discard. Cut cucumbers into 1/4-inch half moon slices.
LIME SOLUTION: In a very large non- reactive bowl or container, (I like to use a 5-gallon food-grade plastic bucket with lid) mix the pickling lime with 4 cups of water. Add the cucumber slices; then add more water to cover them. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process.
DAY TWO: Drain and rinse the cucumbers thoroughly to remove as much of the lime solution as possible. Return the cucumber slices to the clean bowl or bucket. Cover the cucumbers with ice water. Let stand for 3 hours.
Drain the cucumbers and rinse well again. All of the lime should be removed from the cucumbers.
SIMMERING LIQUID: In a large 8 quart non-reactive pot, mix 1 tablespoon red food coloring, 1 cup white vinegar, and 4 cups of water. Add the cucumber slices and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch carefully to make sure the water does not evaporate so much that you risk burning the cucumbers. Add more water as needed.
RED HOT CINNAMON SYRUP: Meanwhile, one hour before the cucumber finish simmering, make the Red Hot Cinnamon Syrup in a 5 quart non-reactive pot by mixing 2 cups white vinegar, 2 cups water, 10 cups sugar, 1 teaspoon salt and the Red Hot cinnamon candies. Heat to a simmer and stir occasionally until the candies are dissolved, about 1 hour.
Drain the cucumber simmering liquid and return the cucumbers to the pot. Pour the Red Hot Cinnamon syrup over them, and let them stand overnight.
DAY THREE: The following morning, bring the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and have a translucent quality to them, characteristic of pickles made with pickling lime.
Pack the pickles into sterilized canning jars, cover with syrup leaving 1/4 inch of head space in each jar. Add a stick of cinnamon to each jar. Wipe the rims clean with a damp rag. Cover with sterilized lids and screw on bands finger-tip tight. Process the jars in a boiling water bath for 15 minutes.
Pickles are best served cold.
Notes
Note: This recipe has been updated and does not call for alum.