Cooking and Food Farm Life

Cinnamon Cucumber Pickles

If you say this sounds gross, I’m with you…but can it for a minute, will ya?

These are SO delicious! And beautiful…they really resemble red cinnamon apple rings, and taste much better! Soaking the cucumber rings in pickling lime is the secret to their apple-like crunchy texture…and a ton of sugar and red hot candies transforms them from cukes to candied temptations that will NOT last long if your family is at all like ours! I’m on day three of my batch right now…

This recipe comes from my sister-in-law, and she got it from Recipezaar…if you know someone with cucumbers galore, or who loves to can, pass this recipe along. It’s a SUREFIRE hit!

Cinnamon Cucumber Pickles

  • 7 lbs cucumbers
  • 1 cup pickling lime (in the canning section at Walmart, don’t confuse it with pickling salt!)
  • 1 gallon water
  • 1 cup vinegar
  • 1 (1 ounce) bottle red food coloring
  • 1 tablespoon alum
  • 2 cups vinegar
  • 2 cups water
  • 12 cups sugar
  • 8 cinnamon sticks
  • 1 (12 ounce) red hot candies (I found these in 7 oz. boxes in the candy aisle at Walmart)
  1. Select large overripe cucumbers.
  2. Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
  3. Soak in lime and 1 gallon water for 24 hours.
  4. Wash.
  5. Soak, covered with ice water for 3 hours.
  6. Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
  7. Pour over cucumbers and simmer for 2 hours.
  8. Pour off liquid.
  9. Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
  10. Pour over cucumbers and let stand for 24 hours.
  11. Pour syrup back into a large pot and bring to a boil.
  12. Put cucumbers in jars and pour hot syrup over cucumbers.
  13. Place 1 of the cinnamon sticks from the mixture in each jar.
  14. Process for 10 minutes in water bath for pints and 15 minutes for quarts.

Two tips for you:

  1. 7 lbs of cucumbers is roughly equivalent to a plastic grocery bag full of long, over-ripe cucumbers. My bagful weighed 14 lbs, and after I’d peeled and cored them, they’d lost half their weight. (The chickens were ecstatic about all those scraps!)
  2. If you have a biscuit/donut cutter with a removable center, take it out and use it to core your cukes. I peeled my cucumbers with a vegetable peeler, sliced them and then used the donut hole cutter for removing the seeds. It left my cucumber slices in pretty rings! If your cucumbers are too small in diameter, you still might need to core them with a knife.

Well, it’s a rainy and cool day here in the mid-west. I’ve been busy this week…processing bing cherries and cukes, for one thing, and organizing junk drawers and closets–one last fling at housekeeping before school starts! Speaking of school starting…we’ll be kicking off our homeschooling year next Thursday the 14th with our annual treasure hunt and craft day. I’ve been getting familiar with our new geography and science curriculums and trying to get six weeks worth of lesson plans written up for each girl.

We’re sad to see summer go, but I think we’re all getting a little excited about school and fall activities starting up again!

How about you? Are you gardening or canning this year? Are you ready for school to start? How about your kids? Don’t forget to build up their immunities before sending them out in the big bad world…