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Christmas Pickles















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


Soaking solution
9 large cucumbers
(8 to 10)
2 cups limes
pickling lime
2 gallons water
Boiling solution
1 cup vinegar
1 bottle food coloring
1 tablespoon alum
2 cups vinegar
10 cups sugar
(5 pounds)
2 cups water
14 ounces red chili peppers
red hots
8 each cinnamon sticks
l per jar
2 teaspoons salt
8 each pint jars
for canning


  1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be removed with an apple corer.

Slice into ½ to ¾ inch wide rings. Soak overnight in lime and water in a porcelain container (use non-aluminum).

  1. Wash, drain; soak in clear water and covered with ice cubes Drain.
  2. Put in large pot. Cover with water and other ingredients for the boiling solution. Boil for 1 hour; then drain.
  3. 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.
  4. Drain syrup from cucumbers into separate pan and bring to a Pour back over cucumbers. After cool, cover with Saran wrap.
  5. Repeat step 5 for 3 days.
  6. 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 731g (25.8 oz)
Amount per Serving
Calories 10270% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 601mg 25%
Total Carbohydrate 86g 86%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 8% Vitamin C 55%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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