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Nutrition Facts
Serving Size 1 (230g) Recipe makes 30 servings The following items or measurements are not included below: pickling lime alum 1 cup red-hot candies
Calories 395
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 180mg		5%
Total Carbohydrate 100.8g		33%
	Dietary Fiber 0.6g	2%
	Sugars 98.5g
Protein 0.7g		1%
detailed view... how is this calculated?

Omg Delicious Cinnamon Pickled Cucumber Rings Cukes

Recipe #383186 | 5 days | 3 hours prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: lovin2cook
Jul 28, 2009

These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort!

SERVES 30 , 6 quarts (change servings and units)

Ingredients

2 gallons cucumbers, sliced (best to use overripe cucumbers that have gotten large and yellowed at the end of the season...the la)
2 cups pickling lime (calcium hydroxide)
1 tablespoon alum
1 ounce red food coloring
3 cups apple cider vinegar
8 cinnamon sticks
14 1/2 cups sugar
1 cup red-hot candies

Directions

1
Peel cucumbers and slice about 1/4"-1/2" thick.
2
Remove the seeds by cutting a circle out of the middle.
3
They will be donut shaped.
4
Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours.
5
Wash and drain slices very well.
6
Cover with cold water and soak for 3 hours.
7
Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot.
8
Simmer for 2 hours.
9
Drain and throw away solution.
10
Melt red hots in 2 cups water.
11
Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil.
12
Pour mixture over cucumbers.
13
Let sit until next day.
14
For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION.
15
Pour hot solution back over cucumbers.
16
Sit until next morning.
17
On third morning, heat solution with cucumbers included.
18
Do not boil!
19
Place cucumbers in jars while hot and seal!
20
Refrigerate after jars reach room temperature.
21
Serve cold.

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Featured Reviews for This Recipe

From: JenfromOro

On Jul 29, 2009

These are the BEST pickles ever! I use to make these when the kids where small! So yummy with a chicken dinner...my mouth is watering....

1 person found this review helpful

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From: QueenJellyBean

On Jul 29, 2009

My grandma made these when I was a kid and I LOVED them! They were always looked forward to and the house always smelled awesome when she was making them! I am going to have to start making them for my kids!

1 person found this review helpful

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From: Chef #976022

On Aug 12, 2009

I just made pickles like these and had a "Excellent" problem! Red hots come in a 8 oz box, and my recipe called for 10 oz. So I added 1 fireball and 3 cinnamon discs! gave it an EXTRA kick. As Emeril says "BAM!" It really doesn"t make it Firey, just a little more spice

2 people found this review helpful

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From: MarshHen

On Aug 21, 2009

Like the previous poster commented, my grandma used to make these and I couldn't get enough of them, lol. I was just a teen when she passed away and I never got her recipe, so I thought these pickles would just be a childhood memory. Finding this recipe is like a dream come true! Now I can make them for my grandchildren since we always seem to have more cukes in the garden than we know what to do with, especially the ones you suggested..the one's that you always seem to overlook and grow to big! Thanks for posting!

1 person found this review helpful

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