Cinnamon Pickles
Follow our easy, step-by-step, photo illustrated recipe for making these super delicious Cinnamon Pickles. Sometimes referred to as Christmas Pickles, they would indeed make great gifts, for anytime of the year. Made with Red Hot Cinnamon Candies, we’ll show you how to make them, and then show you how to can them using a water bath canning process. Printable recipe included.
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Cinnamon Pickles: Made with Red Hot Cinnamon Candy
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Originally Published: July 21, 2014
Making pickles is the reason I started canning several years ago. Not this particular recipe, but still, pickles are what got me started.
I’ve mentioned it before, but my mother made a great Sweet Pickle. They were sweeter than usual, and she used those pickles and the juice from them in various recipes of some of her best dishes. Her Potato Salad, Chicken Salad, Deviled Eggs and more, all included some juice from her pickles.
It was the desire to taste those pickles again that started me on the journey to learn how to make them just like she did. I had good success the first year and it launched me into other canning adventures. I’ve been canning jams, jellies, pickles and preserves ever since.
Mama never made Cinnamon Pickles. I don’t recall that she ever made any Dill Pickles. Her special Sweet Pickles were the only one’s I have any memory of.
A couple of years ago, I purchased a small jar of Cinnamon Pickles from Southern Supreme, the Nutty Fruitcake Company up around Bear Creek, North Carolina. It’s about 30 miles from where I live and they make one truly awesome fruit cake. It’s filled with nuts and nothing like your typical idea of what a fruit cake taste like.
Southern Supreme has a retail store and they go all out at Christmas time. Tour buses fill the parking lot all through the year, as folks from states all around visit and shop their location.
Among all the cakes, candies and cookies they carry, they also make several different types of pickles. A friend had mentioned their Cinnamon Pickles, so when I visited their store, I had to try them out. I was immediately hooked.
They don’t advertise the pickles on their website because they only make a limited supply each year. I found that out the hard way when I went back one visit to purchase fruit cake and another jar of pickles. They were all sold out, and I was a unhappy camper.
I’ve wanted to make these ever since I found several recipes for them. What’s really neat about this pickle, is that it uses those big old cucumbers that are generally tossed away instead of being used for anything. Their large size makes them perfect for these pickles, as you will see below. They also use Red Hot Cinnamon Candy from my youth. How cool is that?
I recently was given some large cucumbers, but they still weren’t the really big old cucumbers that would be best for these. Still, I was happy to get the local cucumbers, and I knew exactly what I wanted to do with them.
I watched Uncle Bob as he pulled 17 big cucumbers from his vines late on the afternoon of July 4th. He’s not really an uncle, but the brother of my sister-in-law. My brothers kids and Grand Kids call him Uncle Bob, so the name has stuck and that’s how I refer to him. Thank You Uncle Bob, for the delicious cucumbers fresh from your vines. He didn’t move two steps to gather them all, they were that plentiful on his few vines.
This is also the first time I’ve ever worked with Lime in making pickles. Mama’s recipe doesn’t use Lime, so this part was a bit different for me. It really does make for a very crispy pickle, and it made them taste just as good as the one’s I’d purchased from Southern Supreme.
Please don’t let the fact that it takes Five Days to complete them keep you from making them. It’s not really complicated, and you will be well pleased with the final results once you’ve completed them.
Mama’s recipe for pickles takes about 5 weeks to make, and a couple of months to age out to perfection, so I was use to the wait.
The hard part will be getting these pickles into jars. You’ll probably start snacking on them once they reach about Day Four, and trying not to eat them all up can be a bit of a daunting task.
They will make great gifts too. They are sometimes called the Christmas Pickle, and if you search the Internet, you’ll find them made in both Red and Green colors. I think anyone that gets them will be very happy they were on your Christmas list.
But, enough talk, let’s get started. Are you ready to give them a try? Alright then… Let’s Get Cooking!
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You’ll need these ingredients, and a few more cucumbers than shown here.
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We’ll begin by placing all of the cucumbers in a sink filled with water. Scrub any dirt off the cucumbers, then drain the water off.
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Using a paring knife or vegetable peeler, peel away all of the outside skin. Slice about 1/2 inch off of each end.
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Slice each cucumber in half lengthwise. Then, use a spoon to scrape away the seeds from inside each half. Discard the seeds and peels.
Side Note: I attempted to save some of the seeds from the cucumbers for some odd reason, you know, trying to be all farmer like and stuff. I placed a handful of seeds in a container and covered them with water, tied the top with a piece of cheesecloth and was suppose to let it sit for about 5 days. Around day 4, I started trying to figure out where this obnoxiously awful smell was coming from within the kitchen. Finally realized that I had left the fermenting seeds INDOORS instead of setting them outside. It was really bad, and I had to just cap the container and throw everything away, molded seeds and all. Did I mention it was bad, really bad? (Smile)
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This part took a little time to complete, but hang in there until you’ve got them all scooped out and clean.
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I knew I would be placing the pickles in half pint jars, so I wanted to make a good presentation with them. I used a jar to measure how long each slice could be, and still fit inside the jar. After I cut the first section, I used it as a guide to cut the remaining cucumbers. It worked out pretty good, as even the shorter end was pretty close to the size I was looking for.
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Next, I sliced the cucumber sections lengthwise, into these french fry looking shapes. These are about 1/2 inch wide, but I wish I had made them a little bigger. If you’re working with the larger cucumbers, your slices will probably be thicker than these were, so adjust accordingly.
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Here they are all sliced up. As you can see by the small pile in the top right, I really didn’t have much left that I wasn’t going to use. I just sliced up a tomato, tossed in the cucumber leftovers, topped it with some Ranch Dressing and enjoyed a nice little salad after I finished.
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A large glass container will work well for the next steps. If you don’t have a pickle crock of some type, be sure to use a stainless steel container, or your enameled canning pot. DO NOT use Aluminum as the lime will react to it and cause pitting in the metal of the pot.
Carefully add the Lime into the container. Be careful not to stir up any dust from the Lime as you add it as this stuff will about take your breath away.
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Add the 8 quarts of water to your container, and gently stir it around. The water will turn milky white as you stir. No need to get carried away with trying to stir it up as the Lime isn’t really going to dissolve very much at all.
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Add the sliced cucumbers to the Lime and water mixture. Add a little more water if needed to make sure the slices are covered.
LET SOAK FOR 24 HOURS.
I placed the lid to this jar on it and just let it sit on the counter over night. Make sure you clean up any Lime that might have been spilled and securely close the bag if you have any remaining. Store in a safe area, away from children and pets.
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It will not take long before you notice the milky color of the water has now cleared up. As you can see in this photo, most of the Lime just settles to the bottom. This is to be expected so don’t try to stir it up again. If you could see it better, you’d also notice a layer of Lime laying on top of many of the slices inside the jar.
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What you’ll need to do on Day Two.
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I had them, so I used them. I donned the latex gloves to work with the Lime on the cucumber slices. I emptied the jar into the kitchen sink, and started running cold water over the slices. Perhaps I really should have checked to see if this would cause any problems with the city in flushing the Lime down the drain. Too late now though.
After I had rinsed them a bit, I plugged the drain and filled the sink with water so I could slosh them around a bit.
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It took me a minute, but I soon realized just how crispy these slices had become. They were breaking really easy, with just minor movement in the water. So much for all that measuring and cutting to get the slices ready for the jars. Oh well, lesson learned.
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I filled the sink back up with cold water, leaving the broken pieces in with the others. I still had a good number of whole ones, so maybe all will not be lost. We’ll see.
Soak cucumbers in water for FOUR HOURS.
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I thought I had rinsed the slices pretty good before filling the sink to let them soak for four hours. By the end of the four hours, there was some type of fuzzy looking residue floating on top of the water.
You’ll need to drain this water off and rinse the slices once again.
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In a large stock pot, again not aluminum, add the Vinegar.
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Add the Alum.
Alum is available in the Spice section of most grocery stores. It’s also used in pickling as a preservative to add crispness to the cucumbers. Alum was used by bakers in the 1800’s back in England to make bread whiter. Just thought you’d like to know.
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Stir the Alum into the Vinegar. It will dissolve pretty quickly.
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Place the drained cucumber slices in the Alum and Vinegar mixture. Add enough water to fully cover the slices, and place over Medium heat on your stove top.
Simmer cucumbers for 2 hours, stirring occasionally. Do not let boil.
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Bring the water up to a low simmer, and continue to monitor the water as the cucumbers simmer for the next two hours. You’ll want to gently stir them every once in awhile and just keep an eye on them. Add a little more warm water if needed, to keep them submerged as they simmer.
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After two hours, pour the slices into a colander and drain off the water and Alum mixture.
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In a clean stock pot, add the Vinegar.
I just rinsed out the same pot to use for the next step in the process. It’s time to make the syrup for our pickles.
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Add the Water.
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Add the Salt.
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Add the Red Hot candies.
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Add the Sugar.
Bring this mixture to a low boil over medium heat, or just a bit higher. You’ll need to stir constantly until the candy and the sugar have dissolved. It took a few minutes to get the Red Hots to melt, but stick with it and make sure everything is fully dissolved, stirring as you go so nothing sticks to the bottom and scorches or burns.
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Place the drained slices in another large pot. I added them to my enameled canning pot for the next steps.
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Pour the hot syrup over the cucumber slices. Stir gently so not to keep breaking them.
After they have cooled a bit… Cover and let stand overnight.
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What you’ll need to do on Day Three.
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Day Three and Day Four are the same. You’ll need to drain the syrup from the cucumber slices, but be sure you SAVE it and don’t let it go down the drain. I poured the cucumber slices back into a colander that I had placed in my large stock pot.
Place the syrup back on your stove top over Medium heat and bring it to a low boil. BOIL for ONE minute.
Place the slices back in the container you had them in, and pour the hot syrup back over them.
When it cools, cover and let stand overnight.
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What you’ll do on Day Four.
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Day Four is just a repeat of the same steps from Day Three.
Drain the syrup from the cucumber slices, but be sure you SAVE it.
Place the syrup back on your stove top over Medium heat and bring it to a low boil. BOIL for ONE minute.
Place the slices back in the container you had them in, and pour the hot syrup back over them.
When it cools, cover and let stand overnight.
Try not to eat too many of the pickles right now. It’ll be hard, but you have to remain strong. (Smile)
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What you’ll do on Day Five.
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On Day Five, the pickles are ready to be placed in jars and processed using the water batch canning method.
Begin by washing the jars and the bands in hot soapy water. Even if you’re using new jars, be sure to check them for nicks, especially around the tops, and remove any jars that have cracks or problems. You’ll also want to wash the Bands, but not the Lids.
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After washing the jars, I rinse them off and place them in my water bath canning pot. The jars need to be sterilized before adding the pickles to them. I have a rack inside the canning pot so the jars do not rest on the very bottom. You could also use a folded towel if need be, so the jars don’t get too hot and crack.
Fill the canning pot with water, and let the jars come to a good rolling boil. The jars need to boil for 15 minutes before you fill them. But, while we’re waiting on them to boil, we can go ahead and set up everything else for our filling station for the remaining steps.
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You must ALWAYS use NEW LIDS when canning anything. The Bands may be re-used, but never the Lids. Place the lids and bands in a smaller sauce pot and cover them with water. I place this on the lowest heat setting on my stove top once the jars are inside the canning pot. They will be plenty warm enough to use by the time the jars have sterilized and we can get them filled.
Make sure to use a low heat setting. The bands and lids never need to simmer or boil. Getting them too hot could compromise the red rubber seal on the lids.
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This is my typical stove setup for water bath canning. The Back Left burner has a pot with the bands and lids. The Back Right burner is just a pot filled with water and placed on Medium heat. I keep extra water so I can add more to the big canning pot as needed.
The pot on the Front Left burner is typically where I work with the food item I’m canning. And of course, the big pot on the Front Right burner is the canning pot itself. Right now, the jars are in the pot, boiling for 15 minutes to sterilize them.
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I had to use a large Stainless Steel Bowl to drain the syrup off the slices this time. I’m using the canning pot, but I needed to drain the syrup from the pickles so it can be re-heated yet again. SAVE the syrup of course, we’re fixing to heat it back up.
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You’ll also need to setup an area where you can fill the jars. This is my typical arrangement for that. I have a Hot Pad on the left to place the heated syrup once it comes off the stove. The plate is used to place the jars on while I’m filling them. I’ve got a funnel, the notched head space tool, magnetic wand, jar lifter, and a clean towel to sit the jars on.
All of the blue tools come in a canning Kit that can be ordered online or found in many large box stores.
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The jars have sterilized for 15 minutes, and I’ve removed a couple of them to start working with. They’re hot, so you’ll need a towel of some sort to help hold them. Tilt the jar over on it’s side, and start layering in the sliced pickles. You’ll want to fill the jars as much as possible, but don’t force them in. If they’re packed too tight, they’ll just break even more when you try to pull them back out to serve them.
Use the bigger whole slices to pack the jars, and fill in with any small pieces that you might have broken during the process.
Once you’re ready to pack jars, you can start heating up the syrup. Place the syrup back on the stove top and bring it to a LOW Boil.
Let the syrup boil for ONE Minute.
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You’ll need to work as quickly as possible to try and keep the jars warm as you go. They will cool down, but don’t worry about it. You should be fine. Just have everything ready to proceed once the syrup has been heated.
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Remove the hot syrup from the stove and place it on the hot pad. Lets fill the jars.
Using the funnel, ladle enough syrup into each jar to fill it to within 1/4 inch of the top rim. Pour slowly so you don’t make a bunch of air bubbles as you go.
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I pretty much always use a wooden skewer to remove any air bubbles that might be trapped in my jars. These jars are pretty well packed, so there isn’t a lot of room to insert a butter knife or something similar. You will have some air bubbles that get trapped, and you will want to remove as many of them as possible. Run the skewer down inside the jar, around the edges and in the center section. You can probably see many air bubbles around the outside of the jar. Work the skewer into those bubbles so they will rise to the top. The more you can get out, the better, but a few will not cause any problems. Work quickly, removing as many as possible.
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You should use the notched end of the head space tool to make sure you’re leaving only 1/4 inch of head space in each jar. Head Space is the amount of space left between the top of the product inside the jar and the top rim of the jar itself.
The amount of head space needed will vary from one recipe to the next, but follow the guidelines from a trusted recipe and get that head space set accordingly. You can thank me later.
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Use a clean damp cloth to wipe around the top edge of the jar. Make sure there isn’t any syrup, or any pickle particles on the top of the jar. Also, wipe around the outside thread area of the jar to remove any syrup that might have dripped down the side.
Food particles on the top of the jar could compromise the seal from the lid and keep the jar from properly sealing when processed.
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Use the magnetic wand to remove one of the lids from the pot of warm water. Don’t worry about any excess water being on the top or underside of the lid. Gently shake off most of the excess water, then center the lid on top of the jar.
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Place one of the jar Bands down over the lid. Make sure it’s going on straight as you snug it down. You only need to “finger tighten” the band. Don’t use all your might to place the band on the jar. Just snug it down finger tight and move on to the next one.
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Most canning pots come with a canning “rack.” The rack has hooks built into the handles that hook onto the top of the canning pot while you add the filled jars. Use the jar lifter to place the jars into the rack, making sure they are sitting up straight. It’s not a disaster if they tilt or fall over while you’re trying to get them situated. Just straighten them back up and fill the rack with the jars. This one will hold seven half pint jars at one time.
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I use tongs to lift the rack up and lower it into the hot water. Make sure the jars stay standing up straight, and fold the handles down over the top of them.
The jars need to be covered with at least one inch of water to be safe. Add a little more if you can. That’s why I keep that pot of hot water going on the Back Right burner. I can add more hot water as needed without stretching out the processing time.
When the water comes back to a boil, THEN you can start the timer.
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Once the water reaches a good rolling boil, start your timer, and cover the canning pot with its lid.
Water bath processing times will vary depending on what you’re making. Time will also vary based on the Altitude of where you live. For me, these pickles will need to process for 10 minutes. Your time may vary and you should consult the Ball Blue Book of Preserving for a similar pickle recipe to determine the time needed for your area.
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When the jars have processed the proper amount of time, use the tongs to raise the handles back up and hook the rack to the top of the canning pot. Let the jars rest here for about 5 minutes before removing them.
You will probably start hearing that lovely “Ping” sound of the jars as they seal. This is the sound all home food preservationist look forward to hearing the most. It’s like a signal that everything has gone right thus far. Try to keep count of the pings if you can, but don’t worry if you don’t hear every one of the jars make the sound. Some may not.
Use the jar lifter to remove the hot jars from the canning pot. Place a folded towel on your counter top in a draft free area. Sit the jars on the towel, leaving about an inch of space between them so they can properly cool.
Jars should sit here, undisturbed, for at least 24 hours. Resist the urge to press on the top of each jar to see if it’s sealed until that 24 hours have passed.
After 24 hours, you may push down on the center of each lid to be sure the jar has sealed. If the center springs back, that jar should be refrigerated and consumed first. If several jars haven’t sealed, you may be able to re-process them to get them to seal. But, you’ll need to use New LIDS if you decide to try again.
Properly sealed jars can be stored in a cool, dark place for up to a year or longer. It’s best to store them without their bands and do not sit anything on top of the jars or stack one jar on top of the other.
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Enjoy!
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Disclaimer: These instructions should not be taken as a complete guide for making and canning pickles. The photos and descriptions present an idea of how to perform the basic process. There are several variables in home food preservation, and a basic knowledge of the process is recommended. Please, always consult reputable sources and tested recipes before canning and preserving anything at home. We highly suggest that you consult your local Cooperative Extension Service for classes and more information.
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Cinnamon Pickles
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 Half Pint Jars 1x
- Category: Canning
- Method: Stove Top
- Cuisine: American
Description
Follow our easy, step-by-step, photo illustrated recipe for making these super delicious Cinnamon Pickles. Sometimes referred to as Christmas Pickles, they would indeed make great gifts, for anytime of the year. Made with Red Hot Cinnamon Candies, we’ll show you how to make them, and then show you how to can them using a water bath canning process.
Ingredients
- 6–8 lbs. of large Cucumbers
- 1 cup Pickling Lime
- 4 cups White Vinegar, divided
- 1 Tablespoon Alum
- 12 ozs. Red Hot Cinnamon Candy
- 1 teaspoon Salt
- 10 cups Granulated Sugar
Instructions
Day One:
- Peel cucumbers, slice ¼ inch off each end, slice in half lengthwise.
- Scoop out seeds with a spoon. Discard.
- Slice cucumbers, lengthwise, to a size that will fit inside the jars you’ll be using.
- Place 8 quarts cold water in a large glass bowl, or stainless steel pot. Do not use aluminum.
- Add 1 cup pickling lime. Stir well until lime is dissolved.
- Add sliced cucumbers. Add more water if needed, making sure pickles are covered fully.
- Soak in water and lime mixture for 24 hours.
Day Two:
- Drain lime water from cucumbers and discard.
- Wash cucumbers under cold running water, rinsing well to remove any lime.
- Place cucumbers back in cleaned glass bowl.
- Cover with cold water. Add ice to top to keep cucumbers cold.
- Soak cucumbers for 4 hours.
- Drain and rinse again.
- Place one cup Vinegar in large kettle, over medium heat on your stove top.
- Add one Tablespoon Alum. Stir well to combine.
- Add drained cucumbers.
- Add enough water to cover the cucumbers.
- Simmer cucumbers for 2 hours, stirring occasionally. Do not let boil.
- Place cucumbers in a colander and let drain.
- In a clean stock pot, add the following to make the syrup.
- 3 cups Vinegar
- 3 cups Water
- 1 teaspoon Salt
- 12 ounces Red Hot Candies
- 10 cups Sugar.
- Bring mixture to a low boil, stirring constantly until candies and sugar have dissolved.
- Place cucumbers in large container and cover with syrup.
- Let stand overnight.
Day Three:
- Drain syrup from cucumbers. Set cucumbers aside.
- Reheat the syrup to a low boil for one minute.
- Pour syrup back over cucumbers.
- Let stand overnight.
Day Four:
- Drain syrup from cucumbers. Set cucumbers aside.
- Reheat the syrup to a low boil for one minute.
- Pour syrup back over cucumbers.
- Let stand overnight.
Day Five:
- Prepare jars for canning, by washing in hot soapy water, rinse well.
- Place jars in canning pot, bring to boil and let boil for 15 minutes.
- Place lids and bands in smaller pot set over low heat on your stove top.
- Drain syrup from cucumbers. Set aside.
- Fill jars with cucumbers, full, but not too tightly.
- Reheat syrup to a low boil, let boil for one minute.
- Carefully pour hot syrup into jars, leaving ¼ inch of head space with liquid.
- Insert skewer, work around edges, removing as many air bubbles as possible.
- Wipe rim and threads of jars with a clean damp cloth, making sure top edge is perfectly clean.
- Center lid on jar.
- Add jar band. Tighten finger tight.
- Process jars in a water bath canning pot for 10 minutes.
- Remove jars, place in a draft free location, let sit undisturbed for 24 hours.
- Test jars for proper seal. Any unsealed jars may be refrigerated and used first.
- Properly sealed jars can be stored in a cool dark area for up to one year.
- Enjoy!
Notes
Obviously, the prep and cook time listed are not accurate for this recipe. The search engines look for this information so I had to list something. My apologies for any confusion. It takes several days to complete this recipe as listed in the photo illustrations and the printable recipe.
Keywords: Cinnamon Pickles Recipe, Christmas pickles, pickles with red hots candy, canning how to, made from scratch, home food preservation
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Your Comments: Have you ever made pickles? What type have you made? I’d love to hear your comments about our recipe, or about any other pickle recipes you might have tried. It will only take a minute or two for you to share your thoughts with us in the Comments section below. Please note that all of our Comments are moderated. That just means that I personally read each and every one of them before they are approved for our family friendly site here on the Internet. Your comment will not appear immediately, but I’ll do my best to get it posted online as soon as possible. I also try to reply to as many of your comments as I can, so be sure to check back later for that. I do appreciate you taking the time to share your comments with us, and I’ll look forward to hearing from you. Thank you in advance.
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Be Blessed!!!
Steve
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Category: Canning-Freezing
Hi Steve, mine are in a big jar, I’ve done all of the steps leading up to canning. They’ve been kept in the solution, in a refrigerator for a couple weeks as I couldn’t get to canning. DO you think I could still can them?
★★★★★
Hi Amber, I don’t see any reason why you couldn’t still can them. They will keep in the refrigerator as they are, but can them if you prefer. Let me know how they turn out for you. Thank you for your visit. I hope you enjoy your pickles, and I hope you’ll visit with us often. Be Blessed!!! -Steve
I’ve made a very similar pickle before lost the recipe my wife has been wanting me to find another recipe the other ones I did I put in a big glass jar and put in refrigerator kept for a year just a thought if you don’t wanna can them
John, mine are in a big ja, after the last step they’ve been in there about a month. So you think I could still can them?
Although the initial instructions and pictures are very detailed, the recipes are completely off if you want to double or triple the recipe. If you look at the doubled recipe, the amounts in the instructions are still the 1x measurements, so be careful! Am doubling this recipe, and just saw the error. I WISH I only had 6/8 pounds of cucumbers, but I’m not so lucky! 🙂
★★★
This looks great, and I’d like to try starting it today. I can’t seem to find any alum, though. Do you think it would be very different if I left it out?
I am on day two, my little one needed me and I turned around for a short time and my vinegar and alum mixture was boiling. I immediately reduced the heat and pulled the pot from the burner. The boil stopped and once returned to the burner did not boil again.
Have I ruined my pickles?
5 star, for your photos, explanation, and recipe, but I am just starting these today…a friend asked if I ever made them, and she bought the cinnamon red hots for them. Ha Ha. I DO make dill pickles,a lot…and live the fermented ones the best. I just sat here eating a bunch in a bowl with my toast and peanut butter for breakfast. We currently have 4 gallon jars in the fridge with “finished” fermented ones. Since they are not cooked, they require no lime, no pickle crisp, and stay nice and crispy. (Especially if I use the littlest of my pickling cucumbers. ) anyway, headed to kitchen now…hoping to try these in a few days…..and giving my friend some for sure. She recalls her mom making for Christmas. THANKS for a great looking recipe
★★★★★
Will this recipe work using water melon rinds?
What is the recipe for the green ‘Christmas Pickles’? What to use for green and are they ‘hot’ too?
Hi Steve, made these & they turned out so crispy, deliciou & beautiful. You asked about what you could use instead of pickling lime, grape leaves I would say is the way to go for the crispness ofcourse there are others like bay leaves etc.but these being cinnamon would dictate some of the other tannins used for crispness. I had never heard of these & now I’m addicted! Every time the cakes go on sale I get the huge ones & make these crazy pickles but I don’t have to worry about having to many…love your blog!
★★★★★
Love these pickles! Great way to use all those cucumbers. Thank you so much for breaking down the process. I made these years ago with only the written instructions and it was really hard for a beginner canner.
★★★★★
This is about as close to my mamaw’s recipe as I’ve found, cause she never wrote down her recipes. But my syurp has separated according to my mom in her batch. I made them early this year, about February. She did leave it still sealed on a counter. Is that normal? Anything I can do to prevent it later?
★★★★★
Steve, I made these on a whim when you popped up in my Pinterest feed and I made a tiny batch the first time… but everyone LOVED them and I’m now making my second big batch (16 jars worth so put in Christmas baskets this year) — they are so good! Can’t wait to add them to our holiday cheese/meat/cracker spread we put out. I actually made a small batch that I added some yellow food dye to (to make them orange) and added a drop each of ginger, clove and nutmeg food-grade essential oils to make pumpkin spice ones… we’ll see how those turn out! 🙂 Thanks for the great recipe and super clear directions!
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I cannot find Pickling Lime anywhere. So I found “Pickle Crisp Granules” . So how do I fix them instead of pickling lime? I have read & heard Pickling lime can be deadly if not washed completely off. Please help me I am so so wanting to make cinnamon pickles. Also could I use zucchini instead of cucumbers? Please & thank you? How will I know you replied back???
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Hi Rhonda, I’ve never made these without the lime, but at the same time, I’m not a fan of lime either. I wish I could be of more help with regards to the pickle crisp. Maybe another reader that has tried it can share some light on using it. I appreciate your visits. Stop by to see us again… real soon. Be Blessed!!! -Steve
Steve, I make these with zucchini. The ones you miss picking that are huge! They work wonderful. I also make sweet pickle relish out of the huge zuccs. I’ve made these for several years. My family looks for them every Christmas.
i am getting to ready to use just that because i could not find the lime. i will try and let you know if they crisp up ok.
I also ended up with the pickle crisp gradually and my slices are limp as a wet noodle. I’m so disappointed
I just got some pickle crisp, and hearing 1/8 rounded teaspoon per pint. How did yours turn out? I’m assuming you would just skip the step of soaking and rinsing but when do you add the pickle crisp? while soaking or just before canning? Also I am using watermelon rind instead of cucumbers as I had a friend that made them out of watermelon rind.
You can order the pickling lime online for less than 5dollars a bag.
I found it at my local Stock n Field store…
A feed store/ farm store type place…
Like a Big R, or even an Ace hardware….
Stores that cater to the farmers…
They always have everything ya need for canning!
Hope this helps ya out…
Happy canning…
I am working on making these right now – biggest problem was to find some pickling lime as we live in a small town and the larger center we go to didn’t have it either. But my Mom had some stashed away so got to working on these. Everyone was like you are making “WHAT” lol. It is going good and I can tell by the samples (oopsy) that they are going to be good. Thanks for sharing all the pictures and instructions.
Hi Carol, It’s my pleasure to share the recipes and the photos. I hope your pickles turn out great. Thank you for trying the recipe. I appreciate your visits. Stop by to see us again… real soon. Be Blessed!!! -Steve
Do I need to rinse off the alum
Hi Geraldine. NO, you do not rinse off the alum. I hope this helps. Let me know how they turn out if you decide to try the recipe. Be Blessed!!! -Steve
Can you use cinnamon disc candy – I’m having a hard time finding Red Hots
Hi Laura, You can certainly try if you can’t find the Red Hots. I’ve never used them but think they would work. Let me know if you decided to try them. Thank you for the question. Be Blessed!!! -Steve
I ordered off Amazon
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In your recipe it states 10 cups of sugar. Am I reading this correct, that’s alot of sugar. My momma used to make cinnamon pickles but her recipe is too complicated. My son and I can only agree making and he’s helping me in the kitchen cinnamon pickles so I came across your recipe but I’m questioning the 10 cups of sugar. Please advise before I pass your recipe by.
Hi Elaine, My apologies for the late reply. Yes, you’ll need ten cups of sugar. Hope this helps. Be Blessed!!! -Steve
What if I need a bit more syrup to cover my pickles… us there something I could add that wouldnt ruin them? Like extra water or vinegar?
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Hi Roxanne, I’d just add some more sugar. If you need it liquid, dissolve it first. Hope this helps. Be Blessed!!! -Steve
I have made many a pickle in my day but you lost me going into day three. I am too old for this recipe! But it sure looks good, thanks for the recipe, I’ll leave it to someone in my will.LOL
I wonder what I could do with the leftover syrup? Peppermint pork doesn’t sound very appealing. 🙂
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Have you ever shortened this process by a day? I am wondering if it’s possible to can them on day 4. I don’t want them to go bad, but they already taste great and I really don’t want to can on Sunday. Lol
Made these years ago. Lost my recipe. Thanks for the detailed instructions heading to the kitchen to make some.
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I am in the process of making your cinnamon pickles. On days 2 3 and 4 it says to pour hot syrup over cucumbers and let stand over night. Is that room temperature or in refrigerator?
Hi Billie, Just leave them out on the counter top. Refrigeration is not needed. I hope this helps and hope you enjoy your Cinnamon Pickles. Thank you for your visit, be sure to stop by again… real soon. Be Blessed!!! -Steve
I see where it calls for 4 cups of vinegar divided. 1 step calls for 3 cups of the vinegar, but what is the 4th cup used for and when. Very excited to do this recipe!!
Hi Joseph, Please look at the steps in the printable recipe. You’ll see that under DAY TWO, it tells you how to divide the vinegar. I hope this will help. I do hope you’ll enjoy the recipe. They’re a bit of work, but they sure do taste good. Thank you for your visit and be sure to visit with us often. Be Blessed!!! -Steve
Hello, I let these sit out at room temperature and missed day four steps until day 5. Today at day 5 I boiled the mixture again, and they have been sitting out all day. And would like to jar tomorrow. Ive been told its unsafe to continue with the recipe since they’ve been sitting out and also because of the extra day. Any advice? “When in doubt throw it out”?
Hi Christy, I certainly wouldn’t want to give you any bad advice. You’ve soaked them in lime, then in the vinegar. On day four, you’re going to boil the syrup again, but you missed that, so you did it the next day. If the pickles have been in a fairly cool place, I don’t see where you should have a problem with them. If they’ve been in a hot room, I might reconsider. Not sure who told you to throw them out, but if you have any concern at all about them, then you should in deed discard them. Better to be safe than sorry. If you’re asking what I would do, I’d keep on with the process. I do my best to follow the guidelines the government gives with regards to any of the canning recipes you’ll find on Taste of Southern. I do the step-by-step to illustrate the process and hopefully to encourage someone to try it. YOU must decide for yourself what YOU want to do. I wish you all the best with your decision. Wish I could help more. Thank you for stopping by, I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Thank you. I left them on the counter, near my oven. So I am guessing I should start over 🙁
Thank you for easy to follow recipe. This is a family favorite.I made these years ago with the “RED HOTS” you got at the movie thearte. YOu could find them in large packs.I can no longer find these and I used the ones pictured here. After the 3rd day there was just not enough cinnamon, hot, or red color. I added 2 more 5.5 oz packs, 4 cinnamon sticks, several drops of red food coloring. This is not the authors fault, products change over the years and get “weaker”and smaller. With this change, I think the pickles are perfect.
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Hi Fred, Thank you for trying our recipe for the Cinnamon Pickles. I’m glad you were able to work it out to suit your tastes. Keep up the good work and do visit with us often. Be Blessed!!! -Steve
You can also buy a cinnamon oil for cooking. I bought some back in 2013, and use it in my red hot pickles also. It really helps in my opinion. Be sure you use Food Grade for the safety of those eating the pickles 🙂 Here is a link https://www.lorannoils.com/cinnamon-oil-1-oz-0010-0500 (I gain nothing, just a helping neighbor) it is cheaper on Amazon. Hope it helps someone else. These are hubby’s favorite, I have been making them since 2010. Also, can up any left over syrup to use later. I made a fruit salad and stirred some into some sour cream for a salad dressing – yum.
I have been making pickles a long time. I make sweet,dill, bread and butter and these cinnamon type. I use Mrs Wages recipe for my sweet pickles. You have to use lime to get them to be crisp. It is a little messy cleanup but I have no problems with it. I like the way you have photos for each step. There are so many recipes on line and people making them on Youtube. I look at many, and sometimes I create my own based on what I read. I am making these exactly as you have done. They do look so pretty.
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Fabulous…made in 8/2018 and didn’t leave a comment…sending recipe to a cousin and I thought I should tell you how wonderful they are….really good on a country ham biscuit…wooooweeee!
Hi Suzanne, Thank you for trying our Cinnamon Pickles. And, thank you for sharing the recipe with your cousin. I hadn’t thought of putting pickles on a ham biscuit, but it sounds good to me. Smile. I put sweet pickles on turkey sandwiches, but will have to try that with the Cinnamon pickles as well. Thank you for the idea. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve
Thank you so very much for your recipe. Although not followed to the T, it has become the base, as it is the closest I’ve found to an old pioneer recipe lost (ex kept it, darn him) 31 years ago. It was in a church ladies cookbook in Idaho Falls, Idaho, had a different name, and was an immediate hit in my extended family. We were all bummed out at its loss.
Last year I got to thinking about these again as my husband of 27 years adores Red Hot candies. I immediately tried 2 similar recipes found on the Internet, with limited success. Neither gave a crisp pickle. Then I remembered I’d made these with the large going yellow cucs that sometimes hid on the vines in the garden and grew super-sized. Did a little online research, and yes: it takes field fresh, picked that morning cucs to make crisp pickles! This year in July I tried your recipe, with a few tweaks to be more like the lost recipe, and success! Had to make several requests at our farmers market for similar cucs as most pickers will toss them into the pathways to be trodden (instant compost). That, and I’ve discovered I don’t like the taste of either Morton’s or Ball’s pickling salt, don’t like the taste of products canned with it, so I just used sea salt. Now if I could just come up with a sugar free version, I could enjoy them too! Hubby adores these! He’s got one jar at work, and one open at home at all times.
Hi Bonnie, Thank you for taking the time to write and share your comments with us regarding the Cinnamon Pickles. I’m glad you’ve been able to make the recipe your own with the changes you’ve made. They really are good. It’s a great way to use up those older cucumbers if you have them or can purchase them. I appreciate your visit and do hope you’ll visit with us often. Keep up the great work with your home canning adventures. Be Blessed!!! -Steve
Could you use Splenda in place of sugar?
Hi Debbie, I really don’t think you’d get the same results with the Splenda. I’ve never tried it, but perhaps some of the readers can enlighten me. Be Blessed!!! -Steve
Hi Steve. The recipe I have for cinnamon pickles came from a dear friend, but she adds red food coloring and cinnamon sticks, and Red Hots candy. With the Red Hots, do I really need the red food coloring or cinnamon sticks?
Hi Nancy, As you can see, I didn’t use any Cinnamon or Red Food Coloring in this recipe. It worked well for me. I can’t speak for your particular recipe, but really don’t see a need for adding food coloring if you’re using the Red Hot Candies. Still, there might be something different in the recipe your friend shared with you. I hope this helps. Thank you for stopping by today. I hope you’ll give our recipe a try. I think you’ll be well pleased with it. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
This is my first attempt and so far so good, fingers crossed. My question is if by chance I have a jar that does not pop, or eve3n if I do not, Can I put them in the refrigerator for like 2 to 3 weeks then use them? Like you can when you make refrigerator pickles? I have a lot of little bits and pieces left over that are like half spears or shorter, I have kept them right along with the rest of them but, would like to just put them in the frig instead of actually processing them. is this ok> thank you in advance for your time and your wonderful recipe.
Hi Debra, You certainly can store any them in the refrigerator for awhile. I suspect any open jars wouldn’t last long enough to go bad if you’re like me. Smile. I’m glad you decided to try the recipe and I hope your pickles turn out great for you. Thank you for the question and for stopping by today. The door is always open, so I hope we’ll see you again… real soon. Be Blessed!!! -Steve
I have made these before and they did not last very long loved them so much could not stop eating them.this year I could not find any cucumber and my garden did not do a thing. while I cutting my watermelon to make jelly and watermelon rind preserve I decided too try making these pickle with watermelon rind more work then with cucumbers but it seems this is going to work. tried a few before canning and liked them still not the same but I think these wont last very long either I am glad I found your site thanks
Hi Keith, I’m thankful that you found Taste of Southern and happy to hear you’ve tried our Cinnamon Pickles recipe. Aren’t these things good? I know what you mean by not being able to stop eating them. Once I open a jar, they get gone pretty quick. Smile. I’ve never made them with the watermelon rinds but I bet they will be awesome as well. Keep up the great work. I appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve
Hi, I’m just wondering if they have to stay in the lime for a full 24 hours? I just got them soaking (@ 11PM!) And realized that it will take about 6 hours on day 2 which brings me to 5AM. Or should I let them soak longer and start day 2 after about 32 hours?
Thanks, I’m excited to try these!
Hi Karen, I’m sorry I didn’t get the chance to respond to your question sooner. What did you end up doing? I hope your Cinnamon Pickles turned out well for you. I’ll be interested in knowing. Thank you for your visit today. The door is always open, so I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Keith any chance you could share how you made them with the rinds? PLEASE
I am making these pickles for the second year in a row they are great. My grandma used to make something very similar to these and my family thinks they’re wonderful thank you for the recipe
Hi Tina, I’m delighted to hear that you’re using the recipe again. They really are good aren’t they? It’s my pleasure to share the recipe and wish you the best with another batch this year. Thank you for sharing your results with us. I appreciate the visits and I do hope you’ll continue to visit with us often. Be Blessed!!! -Steve
I am on day 3 and now something has come up and will not be able to can on day 5. Should I shorten by one day or can I add a day without a problem?
Hi Karla, I don’t think it will hurt anything to wait another day. Best of luck with your Cinnamon Pickles. Keep up the good work. Thanks for the question and for stopping by today. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Thank you, that was my thought as well just looking for a second opinion. Have a great day.
I used jolly rancher cinnamon candies because I couldn’t find red hots. My pickles taste great but are not very red. Can I add food coloring?
Hi Juanita, I don’t think it will hurt to add a bit of food coloring. Can’t see why it would. I’m glad you tried the Cinnamon Pickles and hope you can get them looking the way you want. Let me know how it turns out for you if you try. Thank you for the question and for stopping by. I do hope you’ll visit again… real soon. Be Blessed!!! -Steve
Ok now…I’m new at this. Can you use Ball Pickle Crisp Granuals? If so, would it take place of the lime soak or would I put it in the jars before filling them and skip the lime all together? If it is for the lime soak portion
I’m not sure how much to really use. Instructions on the container are horrible. Any help would be awesome! Thanks ahead of time.
Hi Aric, Thank you for the most interesting question, especially with regards to a product that I’ve yet to use. After reading around on this, the Ball Pickle Crisp Granules would take the place of soaking the cukes in lime. So, you would just skip that step and all the efforts to rinse any lime residue away. The Cinnamon Pickles have been my one and only attempt at working with Lime and I did not like the whole process, but I was following a certified recipe, taking photos, and did like the results when finished… so I posted it online. I like the sound of the Pickle Crisp Granules. The instructions say you just add the appropriate amount to each individual jar as you fill the jars. It appears you can add it to the bottom of the jar or even on top of the pickles in the jar and it works the same. Ball does say that you need to let your finished pickles sit for at least three weeks before using them so the pickles will have the chance to crisp up. With Lime, they were crisp going into the jars, so crisp they just broke and fell apart very easily. You can always visit the Ball Fresh Preserving.com website and reach out to the experts there for information on this or any of their products. You can email them, or even pick up the phone and call them to ask your questions. Just scroll to the bottom of their website for their contact information. Please let me know if you try this with our recipe. I’m not sure I’ll get to try it myself this year but you’ve caught my interest and I’d love to do so. I like the Cinnamon Pickles but again, hated working with Lime. This product could be just the thing. They say it’s the same stuff the big companies use to get the crisp into their pickles. I hope this helps. Thank you again for writing about it. I appreciate your visit and wish you great success with your canning adventures. I do hope you’ll visit with us often. Be Blessed!!! -Steve
I was also wondering about this? will they be as crunchy as using the lime? I would think so….. This is the recipe I chose for my first time ever canning! They turned out great! 10 1/2 lbs of slices made 21 pint jars, every one loves them! On my second batch now, with another 10 lbs! 🙂
How many 8 oz jars will this recipe yield? I can’t find that on here. TIA. 🙂
Hi Misty, According to the photo at the end of the photo step-by-step, I had 7 jars. Yours might be different, so I always like to prepare an extra jar or two just in case. The recipe should make 8 but it didn’t for me this time. I hope this helps. Thank you for considering our recipe. I hope you like it if you try them. I appreciate the question and your visit and hope you will stop by again… real soon. Be Blessed!!! -Steve
Ok I am in process of making the pickles , I use the lime and water let them set 24 hours, my sticks were med crisp a lot still flimsy, after the 4 hour water bath they were very flimsy have them invinget and alma now will they be ok or should I have left them longer in the lime water
Hi Pst, If you still have it, check the instructions on the bag or box that the Lime came in. It might give a clue that will help. This was my first attempt at working with Lime and I haven’t done anything like it since. If you’ll look back at my photo instructions, you’ll see that after 24 hours my cukes were just snapping apart. Did you add the right amount of Lime? Might it have been old? I rinsed mine first after taking them out of the 24 hour Lime soak, then rinsed them again in the sink. They were still very brittle and crispy. I would imagine your pickles will be okay. Just be sure to follow the steps to jar them up and process them correctly in the water bath canner. I’m sorry you’ve had some problems. Maybe the next batch will do better should you try again. Perhaps a reader can share some additional thoughts as well. We’ll see. Thank you for trying the recipe. I look forward to hearing how the final product turns out for you. I do appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Mr. Gordon. I have made these off and on for years. I have a new generation to treat and made these this past summer. They all are eating them up fast. I so enjoy your step by step of how to do. Best thing ever. Our daughter is going to try to make them and will coach if needed from Iowa to Virginia. It is Middle of winter and she is going to try these.Bu your are the best coach ever to guide her. My recipe is not much different, so will use yours. Just wish I could copy your steps to save for my book of things. Thanks you so much.
Sandy M.
Does anyone know what will happen if the pickles come to a boil for a minute? Mine did while I took my grandson to the bathroom so I wonder if they are ruined now.
These look delicious and I can’t wait to try this recipe. I have a question about the pickling lime though. I read that it can cause botulism and the article suggests using something else, like salt. Have you experienced any issues with it?
Hi Karen, Thank you for your question. From what I’ve read, the biggest chance for the lime causing problems is if you do not rinse it completely off of the pickles after letting them soak in it. You can see in my write up above, that I did rinse them very well. This recipe was the first time I had used Lime, but I doubt I would ever use it again. It really would take your breath away if you inhaled any of it. Lime does make a very crisp pickle, but I didn’t like working with it a whole lot. As for a substitute, I haven’t done any research on anything else that might work. And, to more directly answer your question, No I’ve not had any issues with what I used. I hope this helps. Please let me know if you try the recipe, what you used instead, and how it turned out for you. I appreciate your comments and look forward to you visiting with us again… real soon. Be Blessed!!! -Steve
Thanks for responding Steve. Without the Lime do the pickle turn out crisp? I think for my first attempt, I’m going to use the Lime but take extra precautions not to breath it in 🙂
Hi Karen, I’m sure they will be less crisp without the lime. I’ve never made any without it, but can see where they would be different. Please let us know if you try the recipe. I look forward to your success and your future visits. Be Blessed!!! -Steve
Mine turned out wonderful!! I didn’t do too bad for my first time. They are bright red and delicious. I will definitely make these again. Thanks for the instructions.
Karen,
I have been making Christmas pickles for years, usually to use the masses of zucchini that hide under leaves and get too large. This year will be using cucumbers. I have not had any issues using the pickling lime. Just rinse thoroughly as called for. Seems to me that using salt would completely change the character of the pickle.
Thanks Billie, You can use zucchini too? Cool . . Do they taste the same?
I also use zucchini for this recipe. We affectionately refer to them as “ball bats”!
I stumbled upon your website after my boyfriend suggested that we can Christmas Pickles with the abundance of cucumbers this year. I never heard of them so I researched it and found you.
We processed our first batch this last week and they are so good. The work is so worth the outcome. They only difference is how I cut mine.
I just made these. I cut the cukes into quarters only and did not cut further. I used 12 oz quilted Ball jars, since the 8 oz would be too short. I followed the instructions to a tee. I got 9 jars out of the recipe in this fashion. I increased my processing time to 15 minutes (10 min. For 8 oz jars…means 5 minutes per 4 oz so I added 5 min. For the additional 4 oz.). We tried the pickles on day 4 after reheating the syrup. They taste very good! The jars are popping as I speak. Happy to have 9 jars so that I can share some. I used Ball red bands and lids, which look really pretty. If I had green, that would be cute for Christmas!
Thanks for the recipe!
These look so great do you sell them i would order some
Hi Stella, I’m sorry but I don’t make any of these to sell. Wish I could. You might could find them at the Southern Supreme Fruitcake store. They don’t ever list them in their online store, but it might be possible to actually call them and see if they could ship some out to you. That’s the place where I first tried some from. Worth a shot if you’re really interested. I appreciate the question and your visits to Taste of Southern. I hope you’ll visit with us often. Be Blessed!!! -Steve
Thank you they actually did have them on the website I got three jars it’s under mustard and relish. I am sure yours are much better
Thank you so much for sharing this recipe! I made these and they turned out beautifully! Tastes so good! Thank you, Thank you, Thank you!
Made these, look and taste so good…. only problem which I hope isn’t one, I don’t think I let my juice boil long enough cause it isn’t thick….Thanks for the recipe and will make again..
My husband has talked about cinnamon pickles since we got our 1st garden this yr. I have looked all over and came across this recipe (on day 2 and can’t wait and hoping he loves them). Since this is our 1st garden I have been having so much fun learning new things (homemade black bean and corn salsa canned, dill pickles canned, banana pepper jelly canned and now these plus fried banana peppers, stuffed banana peppers and so much more) any other recipes you have I would love to try:)
On the second day when you put the cucumbers in syrup, do you refrigerate them?
Hi Polly, I just let them sit out on the counter, no need to refrigerate them. I hope this helps. Best of luck if you try the recipe. Thank you for the question, and for your visits. I hope you’ll visit with us often. Be Blessed!!! -Steve
I have a giant zucchini which was a gift. Do you suppose it would make a good cinnamon pickle?
Thanks!
Hi Candy Sue, Sweet name. Smile. I’ve never tried these with zucchini, only used cucumbers, but don’t see why they wouldn’t work. Perhaps one of our readers can give some input on this. Let me know if you try it. Thank you for the question and for your visit today. I hope you’ll stop by often. Be Blessed!!! -Steve
Candy Sue,
Until this year, I have always used zucchini to make these pickles. I’ve even used summer squash (I don’t like them as well, but my family didn’t notice the difference).
I really want to make this, can I use an entire cucumber as opposed to cutting it up?
Hi Angel, I think you really need to cut them up, either into long slices or round slices. A whole cucumber might not take the color and flavor as well. Still, if you decide to try it that way, please let me know how they turn out for you. I appreciate your visits, and trust you’ll stop by again… real soon. Be Blessed!!! -Steve
How quick do they take on the dark red color ?? Im on day 3 and boiling the liquid and the drained slices don’t look really red yet …
Hi Jane, I’m really happy to hear that you’re moving along with your recipe. As for the dark red color, they don’t get really dark. It looks that way in the photos, but its more of the lighting I think. They should develop a good color for you though. Please keep me up to date on your progress. It’s good to know you’re trying them. Best wishes with the final product. And, thank you for your visits, I hope you’ll stop by often. Be Blessed!!! -Steve
Thank you !! My mother in law made these every year and passed away so keeping the family traditions going !!
I made these last year for the first time. I got my recipe from an older farm lady. She puts a bottle of red food coloring in. They look awesome and taste the same.
Also delicious made with watermelon rind. Love these and your whole site. The way you made biscuits is exactly the way Mama taught us in the ’40s when I was 8 years old. Just love reading the recipes…thanks so much!
How do you dye the pickles green? I tried to dye them green and after adding the syrup they turned a black green color after canning.
Hi Jennifer, I’ve only made red pickles, but it sounds like you might have used a bit too much green food color. I suggest you start out adding a drop or two, then work your way up from there until you get the color you’re looking for. Maybe some of our readers can help if they’ve ever done them in green. Best of luck with your next batch. Thank you for the question, and be sure to stop by again… real soon. Be Blessed!!! -Steve
Red and Green make purple
Hi Steve! This was fun to read about your recipe. My mom “Granny” made cinnamon pickles years ago, and now my daughter Hannah makes them. This is her 3rd year, and she cuts them in rounds…and it’s a 3-day recipe instead of 5. But I’m sure it turns out about the same… delicious! I love eating these pickles with white beans. I think I just talked myself into putting beans in soak tonight for tomorrow’s lunch with this season’s cinnamon pickles! Thanks again for your blog.
What a blessing to find this recipe! It is very similar to one that was shared with me about 35 years ago by Aunt Doedoe. I haven’t made them in several years and could not find her hand written letter with the recipe. Thank you!
When my daughter was young (about 20 years ago) my mother-in-law would make these pickles and my daughter and niece would eat them BY THE JARFUL when they would visit her. Last year I found this recipe and thought I would give them a try so my daughter could re-live a piece of her childhood. Well, my daughter had outgrown the taste for them, but my mother-in-law was thoroughly delited with them. She is now 83 years old and has not preserved anything in ages. So, these pickles actually brought back so many enjoyable memories for her. She began reminiscing about how “the girls” would sit on the back porch, each with their own jar of pickles, and would eat the entire jar in no time. She also said that, in the many years since, she has tried many-a-jar and none has ever come close to the ones that she made. She said that none had the crispness that hers had. That is, until she ate these! She said that this recipe “nailed it”. They had the perfect flavor and crispness! So, with pickle season right around the corner, I had to dig this recipe back out! With there not being many things anymore that she gets such enjoyment out of, I have to make her a batch of her “cinnamon pickles”! So, I would like to say “thank you”, on her behalf, for sharing your recipe!
Hi Anna, Thank you for sharing such a nice story about the Cinnamon Pickles. I’m happy you found the recipe, and glad that you liked them so well. Keep up the great work and do be sure to visit with us again… real soon. Be Blessed!!! -Steve
I just want to say thank you for this wonderful detailed recipe. I stumbled across the recipe while looking for ideas for all the cucumbers i had last year….i was dill and bread and buttered out 🙂
I made these and kept them hidden until thanksgiving and Christmas….boy was I thrilled to see the delight on the faces of my guests as well as the old timers reminiscing on the days their mammas and grandmas made these Christmas Pickles! This is the recipe i will look forward to making for many more years to come!
This is a great tutorial! My grandmother taught me how to make these pickles and there are fond memories of this. She used the cinnamon disc candy, however. I don’t know if there would be a difference.
On day two, you mention fuzzy stuff. When pickling lime, aka calcium hydroxide, is mixed with water, some of it becomes charged ions. After you rinse the cucumbers for the first time, there will still be some latent pickling lime in the cucumbers. Since you added new water, and since that water was likely not purified, the charged ions of the leftover pickling lime attaches itself to the ions from the new water creating loose structures. This process is used in water treatment to help catch particles that are too small for the filters. By having the ions attach to each other, the particle is now large enough to be caught by the filter.
Science!
I too have tried the cinnamon pickles and fruitcake from Southern Supreme. I love them both! Your cinnamon pickles look delicious also! Thank you for sharing the recipe!
I was looking at you recipe.and it is a lot different then the one my mom uses.with a lot more steps.here is hers
Step1 Peel,seed and slice into spears 7lbs of large cucumber that have turned yellow. Soak in 2gallon of water with 2 cups pickling lime for 24 hours.
Stsp 2 Rinse and soak in 1 1/2 gal. water with 3oz of alum for 6 hours,
Step 3 Drain and soak in clear water for 6 hours drain.
Step 4 Make syrup of 1 qt white vinegar, 2 qts. water, 12 cups sugar and 3 tbls. pickling spice ( tied in a cloth ) , 1 small bag of red hots candy, and 1 tbl. salt heat and pour over cucumbers. Let stand for 12 hours.
Step 5 Pour off syrup and cook syrup until clear, pack cucumbers in hot jars, pour syrup over cucumbers and seal with hot lids.
Let set for a couple of weeks before opening
Hers comes out real crisp.
She tried useing large cucumbers that were still green and they didn’t turn out as good.
Hi there, I love this version of the recipe. My dad made these years ago when I was a kid and it was always a special treat, fancy that a dessert made from vegetables! So I was showing this recipe to my friend for her and I to try making them for the first time and we couldn’t find any red hot or red imperial candies. So here’s my tip, if they aren’t available at your grocery mart then try using (as we did) cinnamon jolly ranchers, they have the same kind of cinnamon taste and beautiful red color.
What is the ratio of Jolly Rancher Fire Stix you used? I really like the kick they have and can see using them instead of the regular red hots….I’d like to give it a try, at least. I’ve made cinnamon pickles many times but never seen an intense (how many times to reheat and soak) recipe like this one, so I’m going to give this one a try!
I have made these pickles and have fallen in love with them. I love your pictures and directions. I cut mine in quarter inch rounds, but I love the stick idea for serving on a platter for guest. The only thing I do add to mine after the lime soak and rinse is I soak mine in ice water over night. I’m not sure whether that step is important for the crunchyness but I love how crunchy they are. Thanks for sharing… (Oh and I also didn’t use the alum either, couldn’t find any, but that probably helps yours with the crunch 🙂
can I leave the lime in the cucumbers 8 hrs longer
Hi Vivian, I wouldn’t recommend it, but at the same time, I don’t know that it will cause you any problems. If really in doubt, try contacting your local Cooperative Extension service for more information. I hope this helps. Best of luck with the pickles, and thank you for your visit. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi
First I love your blog.I am a Prattville gal and wish I could meet you all at your conference. Love your blog .My sister in law had sent me this recipe right before I got yours, Her recipe had me cut the cukes in rounds(seed them).And to soak them in lime juice and water. Is this going to make a big difference and if so any suggestions ? The next time I make them(and if there is a next time) will use your recipe. Thanks for any suggestions,
Hi Sonya. Thank you for your question. It isn’t going to matter which way you slice them. This was just the way that I first discovered them, and wanted to slice them this way. As mentioned, they broke up pretty bad once they came out of the lime anyway, so you might be better off with the rounds. Do let me know if you try the recipe, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve
I am tempted to try the pickle recipe. Sounds interesting. I’ve always like apples prepared that way. I have made bread and butter pickles and dill pickles. I once made dill pickles in a crock, years ago. They disappeared quickly.
We live less than 20 miles from the Georgia Farmer’s Market so we visit when we can. We have a local produce stand that we visit frequently.
I enjoy reading about what you are doing and making. Thanks.