Christmas Pickles
Yield
8 servingsPrep
5 daysCook
0 minReady
5 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
red |
*
|
| 1 | tablespoon |
alum
|
* |
| syrup | |||
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soaking solution | |||
| 9 | large |
cucumbers
(8 to 10) |
|
| 473 | ml |
limes
pickling lime |
*
|
| 7.6 | l |
water
|
*
|
| Boiling solution | |||
| 237 | ml |
vinegar
|
|
| 1 | bottle |
food coloring
red |
*
|
| 15 | ml |
alum
|
* |
| syrup | |||
| 473 | ml |
vinegar
|
|
| 2.4 | l |
sugar
(5 pounds) |
|
| 473 | ml |
water
|
|
| 404.6 | ml/g |
red chili peppers
red hots |
|
| 8 | each |
cinnamon sticks
l per jar |
*
|
| 1E+1 | ml |
salt
|
|
| 8 | each |
pint jars
for canning |
* |
Directions
- 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).
- Wash, drain; soak in clear water and covered with ice cubes 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 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.
