Candied Red Hot Cinnamon Pickles
Cucumbers are the one vegetable in my garden that seem to yield well year after year. I’m not complaining. They are great to eat fresh, in this Creamy Cucumber and Onion Salad, and pickles. Lots and lots of pickles. One of our favorites to can is this recipe for Candied Red Hot Cinnamon Pickles.
This recipe was shared with us from a family friend, Joni Houston, many years ago.
I am so thankful for that!
Now if you have been on this blog before, you know I’m normally all about simple and easy recipes.
I’m going to be upfront. This recipe is not the simplest, nor easiest recipe I have ever shared.
But…. sometimes a little bit of work and effort give you deliciousness that makes the struggle all worth it!
So trust me. Follow along. Don’t run away yet.
Let’s start by me ripping off the band-aid. These pickles are a 4 day process.
Not 4 full days. But 4 days non the less.
Day 1 to soak in the pickling solution.
Day 2 and 3 to soak in the cinnamon solution.
Day 4 to can.
But really these pickles are worth the 4 day investment.
They are delicious eating and many times we add these pickles to our relish trays or crudite platters around the holidays.
Or even gift them to family friends. Maybe that is the reason they are often called Christmas pickles.
I’m just here to bring a little Christmas in July cheer.
Candied Red Hot Cinnamon Pickles
This Candied Red Hot Cinnamon Pickles Recipe is an easy canning idea for your garden cucumbers. Called Christmas Pickles made with Red Hot Cinnamon Candies
Ingredients
Day #1
- 16 Very Large Cucumbers, peel, remove seeds, and slice into sticks or rings (Approx 32 cups when finished)
- 2 cups Pickling Lime
- 16 cups Water
Day #2
- 4 cup White Vinegar, DIVIDED
- 1 Tbsp Alum
- 10 1/2 cups Sugar
- 3 cups Water
- 2 pkg (9.5 oz) Cinnamon Red Hot Candies
- 10 Cinnamon Sticks
Instructions
Day #1
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Place prepared cucumber sticks into a 2 gallon stone jar or crock.
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Dissolve pickling lime into water.
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Pour over cucumbers and add enough extra water to cover cucumbers.
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Let stand 24 hours.
Day #2
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Drain cucumbers and wash/rinse 3 times in cold water.
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Soak pickles in ice water for 3 hours.
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Drain.
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Stir together 1 cup vinegar, alum, and enough water to cover pickles.
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Simmer pickles in this solution for 2 hours.
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Drain and discard solution.
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In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.
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Let sit until Day #3.
Day #3
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Pour off syrup from the pickles into large stockpot.
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Boil mixture again and then add back to pickles.
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Let sit until Day #4.
Day #4
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Heat pickles in syrup and pack into heated canning jars.
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Seal and place into a hot bath for processing. I do a 10 minute hot bath for pint sized jars and 15 minutes for quart jars.
I have this recipe , but would like to substitute Balls pickle crunch instead of lime , but am not sure if I should omit the first step and add it to the next step (4) with the vinegar alum and water. And pickles I don’t want to go to the trouble of making the m and they don’t come out crispy
Hi Kay. Unfortunately, I have never used Ball’s Pickle Crunch so I’m not much help in how best to use it in this recipe. I would say to read the directions on the product and use it as close as possible to those instructions.
What is the purpose of Day 3? Can I skip day three and just go to canning them?
Hi Jessica. The main purpose of Day 3 is to get an extra soak day with the syrup. I have not tried cutting out this day, but please let me know how it works out.
you need the extra day
You have to soak them as stated in the recipe or they will not have the best flavor or bright red color. Also, when making the syrup I cooked it until the candies melted. A tip for those with asthma: when it’s time to pack the jars wear a mask because the cinnamon is very strong! I learned this the hard way.
Growing up my mom made these every year!! I totally forgot how much I loved them, making some tbis week!
They are a lot of work, but worth it!
Do these need to be refrigerated while they are sitting or soaking? Thanks!
Nope… they don’t.
But they are so good cold
Farm house table, when making these cinnamon candy pickles, do you use the weights in the crock when doing the soaking in the lime and the other time. thank you so much for your reply, I have never made them before or used a crock. I really want to try these. Thanks
Hi Kathy! I’ve just used a plate in the past to hold down the ‘floaters’, but if you have the weights for your crock that would work the same way. I’ve also made these without any sort of weight and they turned out just as delicious. Let me know if you have any other questions.
Can you use Tupperware or rubber made container if you don’t have a stone crock? Or stai nless steel pot?
I’d suggest a glass bowl if you do not have access to a stone crock.
Kay, did you try this with the pickle crisp, and did the pickles come out well?
Looking for the same answer. Couldn’t find lime anywhere but found pickling crisp!
I had to order lime from Amazon, not one store in my town had any.
I know you asked this awhile ago. I actually bought it from my Ace Hardware store.
I was going to say the same thing. Ace had a nice variety of canning supplies.
I replaced the Alum with the Pickle Crisp, and it turned out great! I added about 1/8 tsp pickle crisp to each pint before adding the hot syrup.
I have made them a bunch and they are always super crispy
Kay,
I always push day 3 and 4 together. All we are doing is letting it sit. I go ahead put in tbe jars and they sit. My grandmother made these for us and its great with a grilled cheese. She is now 103.
Thank you,
Karen
My husband loves them chicken and rice. His mom used to make them.
Hope they are just like how he remembers with his mom’s recipe.
I just made these. They are in the canner right now. I would suggest making them for the first time per the recipe. That pickling lime really firmed them up! I was shocked actually! I ended up with 12 pints & 2 quarts. They are yummy & I had never had these before! This recipe really rocks. I did add more water & vinegar bc my large cukes must have been larger than hers! 🥴🤣😂
You only add picking crisp directly to a jar before you seal it. You also NEED to chill them before you open.
What can be substituted for a stone crock? Would a stainless steel pot be ok to use?
I believe that should work as well. Maybe read the instructions on the pickling lime to see if it has any containers it does not approve of using. I have used a glass bowl instead in the past and that worked just fine.
Do you think you could use zucchini instead of cucumbers my mom always has an abundance of zucchini that we are looking for new recipes for.
I haven’t tried this recipe with zucchini, but I believe there was another commenter who has. I say, give it a try and then let us know how it went.
You can use plastic containers or even an ice cooler.
Go to your nearest Lowe’s and purchase a new 5 gallon bucket. They work great!
Day 3 Heats the syrup again. This gives more cook time to the cucumbers for a better, deeper flavor.
I agree!
Won’t they absorb flavor as they sit canned on the shelf? I’m going to try just one day and see how it goes but I don’t plan to open a jar for a few weeks from now.
Oh!! That’s a great idea! I used a big plastic rectangle tub bc it’s all I had that was large enough. Home Depot has little buckets that hold a couple gallons & those would be perfect! Thx for the idea!
I used a food grade Rubbermaid tote with the lid and it handled the hot liquid just fine. Quite easy to empty as well.
Have you tried using apple cider vinegar instead of distilled vinegar? Seems like it would give it more of a candied apple flavor.
FWIW, mom used to make these pickles but I think she just used the distilled vinegar also, it was cheaper.
I have not tried this with the apple cider vinegar. I believe the cinnamon flavor would still overpower the subtle apple flavor in these pickles. Distilled works well, but if you happen to try it will apple cider vinegar, let me know how it turns out.
I have not tried this with the apple cider vinegar. I believe the cinnamon flavor would still overpower the subtle apple flavor in these pickles. Distilled works well, but if you happen to try it will apple cider vinegar, let me know how it turns out.
I have made these with Apple Cider Vinegar because of family members with gluten and there is no difference.
Thanks for sharing, Tami!
Would apple vinegar be better tasting than white vinegar in this recipe ???
Hi Judy. I personally don’t think you get much vinegar flavor in this recipe. The sugar and cinnamon candies are what is prevalent. That being said, I don’t see a reason why you couldn’t use apple cider vinegar if you wanted to.
I am waiting for Day 4. The cucumber pickles are soaking in the syrup in a 2 gallon crock with lid from Ace Hardware store in Brentwood (St. Louis, MO). I ordered the red hot candies (Cinnamon Imperials 1 -pound bag hard candy) from Amazon. They were delivered overnight. Tomorrow (day 4), I will bring the pickles to a boil in the syrup, fill the Ball pint jars and seal with the lids. The pickles are a beautiful dark red color and I added some drops of red food coloring. After church in the morning, I plan to complete the 4-day process. Thank you for the myfarnhousetable.com recipe!
Hi in St. Louis! Congrats on nearing the end of this journey- hope the end results are worth the effort 🙂
Hi will it hurt to leave the lime on the pickles longer then 24 hours. Also after you wash the lime off snd let them soak can you wait till the next day to cook them for the 2 hours??
Hi Tammy. Great questions. I don’t believe it would hurt to leave the lime for longer than 24 hours, but I would probably try to not go over 36 hours. After washing the lime off and do the ice water soak, you should be able to go a little longer until cooking.
My mom made these with zucchini instead of cucumbers.
Brilliant idea! I’ve heard of others who have used zucchini to make pickles as well.
I also used Zucchini for this wonderful recipe. I have made them before but this is the best recipe. Thank you for sharing!
You are very welcome!
How did they come out? I’m over whelmed with zucchini
It works perfectly with zucchini.
I can’t tell a difference and I don’t peel the zucchini either.
It works perfectly with zucchini.
I can’t tell a difference and I don’t peel the zucchini either.
Love the recipe! When it states to let them sit…is that on the counter or refrigerated? Is it ok that they sit out unrefrigerated that many days? Thanks@
Hi Cara! They can sit unrefrigerated or you can put them in the fridge. My stone crock does not fit into the fridge, so on the counter (but covered) is where they hang out.
I’m on day 2. The candies didn’t completely melt It was like a ball of gum. I left it in the crock. Should I take it out
Yes normally the candies need to boil long enough to melt completely into the syrup. I would drain and try boiling again.
I always stir the candy solution a lot . I never have any problem with them dissolving. I’ve made these a bunch of times.
Working on cinnamon pickles and was wondering do you place in refrigerator during the 4 day period?
You don’t need to put it in the fridge during the 4 day period. The crock I use to store the pickles during their soak does not fit in my fridge so I just cover it and let it sit on the counter.
First time making these, what is the purpose of boiling syrup 2 days and adding pickles to hot syrup? Will they be mush? Since you boil them on Day 4, then Hot Water bath them as well
The two days of syrup is to intensify the flavor. When you re-boil the syrup do not include the pickles. They would loose their texture.
How do you boil the syrup? Are you taking out the cucumbers and then pouring the syrup into the stock pot? And then you boil with the cucumbers in the second time?
You are correct, Julie. On Day #3- Drain the pickles from the syrup. Put the syrup in a stock pot and bring to a boil, then pour back over pickles to sit. On Day #4- Heat it all together (syrup and pickles) in a stock pot and then put into jars.
I would like to know something about the lime bath.
I have looked at several recipes and the thing they seem to vary on is the Pickeling Lime… recipes call for one cup and recipes call for two cups….
Why the variance if most everything else remains the same? What would the difference be from 1 cup to 2 cups of the lime?
Is the reason for the lime is to intensify & preserve the crunch?
Thank ya kindly…
I will check back tomorrow to see your reply…
Yes… the lime is really to help preserve the texture of the cucumber/pickle.
I can never get the lime to dissolve; it concentrates in the bottom of the crock. My pickles always taste good but I wonder if there is a trick to getting it to dissolve in the water? I even used hot water this time. After ordering red hot cinnamon candies from EBAY I found oodles of them at the Colorado State Fair expo building candy display on August 30th. So ladies, look for them if you are going to a big fair that has a huge candy display!
Hi! Yes, the lime does settle on occasion even for me. I’ve found that some of the brands of lime I buy seem to be better dissolving than others.
And yeah for finding the mother load of cinnamon candies at the fair! Great info.
You can find red hot candy at Dollar Generals
Thanks for the information Karri!
Walmart sells them in boxes in the candy cart you see sitting in the center of the main aisle.
How did they come out? I’m over whelmed with zucchini
We love these pickles. We end up eating a whole jar at a time! Even my pickle hating sister loves them. It is so worth the rune it takes to make them.
We do too! They are so good.
Hi – I’m in day 1 and all is well. Reading ahead to day 2, step 5, the word “simmer”, is that cooking them on the stove on low heat or are they in the crock soaking? I’ve split my content between two crock pot crocks as I don’t have one big crock. If this is a heating “simmer”, would it work to use the heating part of the crock pot? Thanks!
Hi – so I just finished making these pickles and think they taste great! I followed directions exactly but at the end, when I was filling my jars, I definitely did not have enough syrup. The next time I make them I plans to make a quarter to a half more, just to be safe. Thanks!
Sounds great!
I was wondering if you tried again and added extra for more syrup? I’ll be making for the first time and thought I’d better add more too! I was curious if I added more sugar too 🤔
Hi. I have made these pickles in the past and am ready to do another batch with our current cucumber crop. One problem, I cannot find the red hot cinnamon candies ANYWHERE!!! I have ordered them online but they never showed up. Do you think I could substitute the red hot tamale candies instead? i
Oh no! I haven’t heard that there is a shortage of cinnamon candies! I’m not sure if the hot tamales candy would work in place. It has a bit more of a gummy texture that may change the syrup. If you try it though I’d love to hear how they turned out.
no, I tried them once when I couldn’t find the red hots; the tamales are not the same; I can’t remember if I finally found them somewhere else; I think I did, like maybe even a drug store, but not the usual place but do not sub with the tamales
I found some candy at Walmart & Dollar General where I live,, Oklahoma
Hi. Do I have to rinse again after simmering with the water vinegar and alum?
No, you don’t rinse after the vinegar/alum simmer.
I found them at Walgreens
I had this same problem this year but a friend found some at Dollar general for me finally!
You can mail order from Henry’s Candy Dexter, KS., you will receive your order, they’re good people!!!!
Thanks for sharing!
I’ve used atomic fireballs without a problem after running them through a blender. I usually double the sauce to have enough for canning (I pressure can: 30 min pints, 40 min quarts). I’ll usually draft the wife and her sister to peel and seed 25# of cukes and cut crosswise into bits about 3/4” by 1/4”. Easier to pack.
I’ll adjust the mix to have enough juice to cover. Been doing a similar recipe for years and most seem to like them well chilled.
I have made these and we just LOVE them! I have also used watermelon rind instead of cucumbers – delicious! I too have had a difficult time finding red hots – best places are Wal Greens, Albertson’s or Amazon. I buy all they have when I find them in the store – and freeze them! no problems with them.
I’m fascinated by the use of watermelon rinds! What a brilliant idea!
I am on day one soaking watermelon rind. So happy to read here that somone else made pickled watermelon rind. as for Red Hot cinnamon pieces. I think during canning season they are a “red hot” item and stores get sold out. So I have learned to pick up a couple packages during off season .
I have a question: I am on day 1. I don’t have any stone crocks, I have mine soaking in two very large plastic Tupperware bowls. My plan is on pouring the syrup directly into these bows each day. Do you think that will work? This recipe is identical to my grandma’s but she added one small bottle of red food coloring with the alum step. Your pictures look plenty red, without food coloring. Did you use any?
Thank you
Hi Barbara! The bowls should work fine. I did not add any food coloring. The candies do the job!
Can I make this with cinnamon hard candies instead of red hots?
Yes, they should work.
Hi! I’m on Day 2. Do they need to soak in the syrup for 24 hours before I boil again?
Roughly 24 hours yes. But at least overnight.
Can I use this recipe for watermelon rind pickles.
I’m not sure Vicki. I’ve never made watermelon rind pickles, but I would imagine if they are similar to a cucumber in texture it could possibly work.
yes, watermelon rind pickles would work just as well!
That was how my grandmother made them. I’m using watermelon rinds now. It’s a smell that is bringing my childhood back & fond memories of my grandmother. Best of luck.
Hey! I’ve made these red hot cucumbers in the past. they were awesome. My Mother-N-Law would make these out of the large yellow cucumbers that was starting to go bad. You know the ones that even the cows wouldn’t eat. It was a way of not wasting anything. They were so good. My daughter when small would have to have some everyday for her snack. We ate them with all our meals. Nice to see this recipe out there for others to enjoy. The only thing was the older red hots were easier to dissolve. I had to comment on this recipe due to it is such a wonderful recipe. I haven’t made this in a long time but seeing it again I will for my grandchildren to enjoy. Thank you!
Thanks for sharing Sandra!
I was wondering what the shelf life was for these?
Most canned food I believe is good for at least a year if properly processed.
Hey there…. I’m excited to try these., My mother in law made these and she has been gone for some years now.. I thought it a nice treat to carry her on. No one I know has these, makes them and they are a crowd pleaser for sure. I’m on Day 3- how in the world will I strain the candied mixture from the cucumbers without total havoc! I know I need to do this and reheat and pour over again for another 24 hours. Did you find any trick to it that works well?
I have a large slotted spoon that I dip out the cukes from the syrup. It works well.
When you say simmer the pickles in the vinegar and alum, do you mean on the stovetop or just let them sit in it? Seems odd to cook them so wanted to check.
Yes it needs simmered.
Day #2
5. Simmer pickles in this solution for 2 hours.
Do you bring to a boil or just simmer these on the stove – after the cold soak?
I usually bring to a boil and then lower to a gentle simmer for the two hours.
Made these and they’re the best ones I have ever made yummy 😋
So glad to hear it Doris!
Hi how long do you wait until you can eat these?
I’ve had pickles right away that didn’t fill a jar.
Can this recipe be halved?
Yes! It can.
Can we just put these in the fridge to enjoy and not process them? I made a small batch, but wondering if we can skip the canning and enjoy them!
These should keep for a short amount of time in the fridge, but if it is more than you can eat in a few days to a week or two, I would process to be safe.
I am on day three and of coarse a piece broke off while draining so I had to try it. These are going to be SO GOOD!!
I have never tried to make these before but so glad I did this time. I had some red hots but not enough for this recipe and could not find any where I live. Substituted cinnamon disks and worked just fine. Thanks for sharing!
Love that it was a success! I always happen to have “pieces that break off” when I cook too 😉
Can I use small candy canes for some of the red hots??
Candy canes will have more of a peppermint flavor then cinnamon, so I wouldn’t suggest it.
A church friend in VT always made these as gifts at Christmas. My kids loved them. She would drop some maraschino cherries in each jar, too. I think she made them with watermelon rind and big cucumbers, whichever she had on hand. I seem to remember seeing some whole cloves floating in the mixture, too. I am overrun with cukes this year, so was looking for something to do with the largest ones. This is perfect. Thanks for sharing.
You are so welcome! These are a great way to use up those cukes!
I made this. Awesome!!! I found your recipe looking for these. My maw-maw used to make them.
Awe! I love hearing this. Glad to bring a little bit of Maw-Maw back.
Is it 2 packages of cinnamon red hots 9.5 ounces each or is that total amount?
Yes, 2 packages (9.5 oz each).
I love these pickles. I cannot find any Red Hot Cinnamon candy around here. What can substituted?
There isn’t a very good substitute, but I have been able to find the candy online (Amazon) and ordered there.
This was my first time making these and the recipe is very on point with one exception. I actually doubled the ingredients for the liquid (the vinegar, sugar, and red hots) because I was afraid there wouldn’t be enough liquid for canning (I did the water bath method). I was spot on with doubling those ingredients. I used just about every bit of liquid after doubling it. I researched several other sites and recipes and the headspace should be 1/4” if anyone is looking for that info. Other than that one little hack with the syrup, this was a fabulous recipe! I will be making these again!
Thanks for the info!
My pickles are not crispy now that it’s time to jar them. What happened
Hi Patricia. Sorry to hear the pickles are not crisp. Day #2 with the alum solution is one of the key steps with helping to keep the pickles firm. Is your Alum old or expired?
Not all is lost though. Go ahead and can the pickles. When you go to eat, let the jar of pickles sit in your fridge for a few days- doing this also seems to firm them up. Hope that helps.
Was wondering do I have to to soak for 24 hours can I do alittle less
A little less shouldn’t hurt.
What part of this makes the pickles translucent? Is it lime time? Also when water bath for 4 hours , can it be shortened to 3?
Yes probably the soaking time helps to to make translucent.
Also I’m not sure what you are referencing as the water bath for 4 hours. The actual water bath to can for me on pint jars is only 10 minutes. There are soaking times that are, yes hours long, including the one step on day two where they soak in ice water for 3 hours. Is that what you are referring to?
I finished my pickles and they still do not seen done. Cucs are still firm but almost to hard. I cubed instead of sticks. Should I have cooked longer or maybe boiled or higher simmer? Would cooking them again in syrup for short time help save them? Edible but not as good as my moms.
I think it would depend on how thick of a cube you made. If them seemed super thick (or large) then yes, they may have needed a longer simmer time.
Followed to the letter, Delicious! What or how do you serve these?
We usually just eat them plain. They go quickly at any party I take them to when served on a charcuterie board.
So, we are in the process of making these from my aunts recipe that is pretty much the same as yours. We are on the 1st 24 hour soak. I have a couple questions. We did cucumber rings, but after washing the lime off many of them broke, so we have small pieces and they have shrunk down to half the size as they used to be. Is this normal, or did we do something wrong to make them shrink so, or was it maybe the type of cucumber we used? Also, I can’t seem to find an answer to this question- what is the purpose of several days of soaking as they are soaking once bottled til you open them? Thanks.
Yes, sometimes there are a few broken casualties. This could be caused from the type or size of cucumber being used, so I don’t believe you did something wrong in the soaking or cooking process to cause these issues.
The several day soak, just helps to deepen the flavor. Boiling the syrup again on day three helps to keep it thick (cukes give off a lot of moisture) and set it up well for when it comes time for canning.
Also, is there anything you can make out of the inurds of the cucumbers?
I don’t. They usually find a home in my compost pile or fed to the chickens or pigs.
Thank you for answering.
We love this recipe! Would it hurt to let the cukes soak in cold water 24 hours between rinsing the lime off and simmering in the alum/vinegar mix?
No- That should be fine to have it soak a little longer in between the steps.
Hi was wandering if I can replace radish’s for the cucumber?
Hi, I have not tried this recipe with radishes, but it would be interesting to try.
Do you sell and ship the cinamon red hot pickles? The recipie looks very good and something that I would like.
Unfortunately, I do not. That would be too many logistics for me to handle with life currently. Sorry.
I have noticed when after follwing the instruction to a T. After the canning process and jars are all sealed i can see some cukes are translusent and some still have a pale white center. Is this normal and will they turn translusent while still in canning jars just sitting on shelf.
If the center still has a bit of white, it could mean you need to seed the cucumber a little deeper. It also could depend on the type of cucumber and its flesh texture. I imagine it will still taste delicious.
On day 2 after I soak them in ice water for 3 hours.Can I then take them out of the ice water and put them in the fridge for 24 hours until I can finish step 2.next step?
This could work, but I have not tried. If when you take it back out of the fridge and the cukes seem a little limp, try doing another ice bath soak to perk them back up and keep them crisp.
I have followed this recipe exactly. Exception, I used a glass bowl to replace the crock. Weighted with another glass bowl. After that they just sat in my stainless stockpot. I’m getting ready to process them. We did sample them and all I can day is follow the instructions and trust the process!! They are a huge hit!
Yes! Trust that process. 🙂
Should these pickles be hard?
I would say firm, not necessarily hard.
I made this recipe last year and they turned out perfectly. This year, however, I didn’t have enough bribe to cover the pickles. On top of that I did can them and they seemed to can just fine. I’m concerned that they won’t taste right. I’m wondering if I can freeze or refrigerate the pickles instead of leaving them canned?
Hi Linda- my question would be how little of brine is in each jar? If the pickles are mostly covered, they should be fine. If there are a few jars that lack a lot of brine, I would put them in the fridge and eat them sooner rather than later.
This is an absolutely amazing recipe! I used boxes of The Original Red Hots. A tiny round candy similar to the cinnamon hearts from Valentine’s Day. The red hot tamales, or cinnamon hearts would be good too. The batch, as per the recipe made 6-3 cup jars of pickles! And because I read all the comments, I doubled the syrup. Did not need too. I have enough leftover syrup for three or maybe 4 more batches. I’m bottling that too in prep for my next batch. The pickles are well worth the extra few days prep!
So glad you enjoyed these, Beth!
My Grandmother used to make these & I couldn’t find her recipe anywhere in any of her cookbooks or collection of hand written recipes. I took a chance on this one & this is it!! I was so excited when I got them canned & a jar refrigerated & tried them – perfectly crisp, cinnamony, sweet, & just a faint hint of a tang from the vinegar- perfection!!!! The only thing I did different was made 1 1/2 recipes of the syrup – I wanted to make absolutely sure I had plenty of juice. I’m already on the hunt for a stone crock to make them in next year! Thank you so much for sharing your recipe!
Yeah! I’m so happy they are just how you remember.
Thank you for sharing your recipe! I’ve made these delicious pickles once before and everyone loved them! Started my journey with this batch a few days ago and it will definitely go into my 25 year canning history with a funny story. On Day 2, in a 1:00 am stupor after a day of work & putting up garden vegetables, I followed the instructions and didn’t double check ingredients. I FORGOT the sugar! 🤣🤣🤣. I had a 🤦🏽♀️ moment this morning when I taste tested before reboil # 1. Ohhhh the vinegar & cinnamon flavor – it will stay with me all day! I’m still laughing about my major boo-boo and am reminded of the joys of canning! I pray the recipe is forgiving and this morning added sugar to the brine for the first boil… will let them soak an extra day before canning. There’s no turning back now! Wish me luck!
Thanks again for the awesome recipe!
Haha! No matter how many times we may make a recipe, sometimes ‘brain farts’ happen to the best of us. 🙂
How many total ounces of Red hots do you use?
19 ounces total for the Red Hots
I wonder how these would work with the cherry sour candies? Do you think the process would be the same?
I’ve never tried it with the cherry sour candies. While the process may work, I do think it would change the flavor of the pickles. The red hots are what give the cinnamon flavor compared to what I assume would become a sour cherry flavor with the other candies.
I finally got brave enough to try these, they’ve been on my canning ‘bucket list’ I’m very pleased with the results. Found the red hots on Amazon. I had plenty of syrup using quantities in the recipe. Ended up with 7 pints and 7 8oz. I started with the full 32 cups of product. Thanks! Wish I could post a picture, they’re beautiful.
Love hearing this, Doug! Thanks for sharing.
At what point do you remove the cinnamon sticks?
On Day 4- before packing the cucumbers into jars for processing.