Candied Red Hot Cinnamon Pickles

Name: Candied Red Hot Cinnamon Pickles
Prep time: 5760 min
Cook time: 10 min
Total time: 5770 min
Ingredients: 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; 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

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.

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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.