Wonderful flavors, combined with the colors of the season make these pickles perfect for the holidays.
Author: Epicurus.com Kitchens
Recipe type: Pickles
Serves: 8 pints
- Soaking Solution:
- 9 large cucumbers; (8 to 10)
- 2 Cups pickling lime
- 2 gallons water
- Boiling Solution:
- 1 Cup vinegar
- 1 bottle red food coloring (Shilling's is prettiest)
- 1 Tablespoon alum
- 2 Cups vinegar
- 10 Cups sugar; (5 pounds)
- 2 Cups water
- 14 ounces red hots; (12-14 ounces)
- 8 cinnamon sticks; l per jar
- 2 teaspoons salt
- 8 pint-size canning jars
- 1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be removed with an apple corer. Slice into 1/2 to 3/4 inch wide rings. Soak overnight in lime and water in a porcelain container (use non-aluminum).
- Wash, drain; soak in clear water and covered with ice cubes for 3 hours. Drain.
- Put in large pot. Cover with water and other ingredients for the boiling solution. Boil for 1 hour; then drain.
- Make syrup and bring to boil to dissolve sugar. Use one cinnamon stick for each jar you think you will have. Pour syrup over cucumbers and let stand overnight.
- Drain syrup from cucumbers into separate pan and bring to a boil. Pour back over cucumbers. After cool, cover with Saran wrap.
- Repeat step 5 for 3 days.
- On the fourth morning, heat syrup again. While heating, pack cucumbers in sterilized pint jars (larger jars can be used) with cinnamon stick.
- Pour heated juice into jars to fill up almost to top. If you don't have enough, make more juice of water and red food coloring. Seal jars.
- Putting in water bath is optional.