Ingredients
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12 large cucumbers - peeled, seeded, and quartered lengthwise
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1 cup pickling lime (calcium hydroxide)
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1 gallon water
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1 gallon cold water, or as needed to cover
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1 ¾ cups white vinegar, divided
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1 ¼ cups water, plus more as needed
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12 ½ ounces cinnamon red hot candies
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1 ½ teaspoons red food coloring
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½ teaspoon alum
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1 ¼ cups white sugar
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4 (4-inch) cinnamon sticks
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6 pint-sized canning jars with rings and lids
Directions
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Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
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Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
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Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
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Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
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Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
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Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
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Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
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Heat cucumbers and syrup to a boil.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
Nutrition Facts (per serving)
63 | Calories |
0g | Fat |
16g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings Per Recipe 48 | |
Calories 63 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 14mg | 1% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 11g | |
Protein 1g | 1% |
Vitamin C 2mg | 2% |
Calcium 34mg | 3% |
Iron 0mg | 2% |
Potassium 112mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.