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Cinnamon Pickles

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Submitted by carols1_1999

Ingredients

2 7.6
GALLONS L CUCUMBERS
rings *
8 ½ 8.5
QUARTS QUARTS WATER *
2 473
CUPS ML LIMES
pickling *
Syrup
2 473
CUPS ML VINEGAR
2 473
CUPS ML WATER
10 2.4
CUPS L SUGAR
8 904
STICKS G CINNAMON *
1 237
CUP ML VINEGAR
1 1
X X FOOD COLORING
red *
1 15
TABLESPOON ML ALUM *
1 1
X X WATER
to cover *

Directions

Peel, slice and seed cucumbers.

I use a melon ball scoop to remove the seed.

The cucumber is now in a form of a ring. Place cucumbers in the 8½ quarts water and the pickling lime.

Soak 24 hours. Drain and wash in clear water.

Soak 3 hours in cold water. Drain. Simmer 2 hours in brine of vinegar, red food coloring water and alum.

Drain again.

Heat syrup and por hot syrup over rings.

Let stand overnight. Drain syrup from rings and reheat syrup again and pour over rings again.

Do this 3 times (3 days).

Heat the 4th time with cucumber rings and syrup and seal in jars.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 655 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 56g 56%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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