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
Place prepared cucumber sticks into a 2 gallon stone jar or crock.
Dissolve pickling lime into water.
Pour over cucumbers and add enough extra water to cover cucumbers.
Let stand 24 hours.
Drain cucumbers and wash/rinse 3 times in cold water.
Soak pickles in ice water for 3 hours.
Stir together 1 cup vinegar, alum, and enough water to cover pickles.
Simmer pickles in this solution for 2 hours.
Drain and discard solution.
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.
Let sit until Day #3.
Pour off syrup from the pickles into large stockpot.
Boil mixture again and then add back to pickles.
Let sit until Day #4.
Heat pickles in syrup and pack into heated canning jars.
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.