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Candied Red Hot Cinnamon Pickles Recipe Easy Canning Garden Cucumbers Christmas Pickles Made with Red Hot Cinnamon Candies Cinnamon Pickle Rings Sticks My Farmhouse Table

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

Course Appetizer, Dessert, Side Dish, Snack
Cuisine American
Prep Time 4 days
Cook Time 10 minutes
Total Time 4 days 10 minutes
Servings 12 Pints
Author My Farmhouse Table


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


Day #1

  1. Place prepared cucumber sticks into a 2 gallon stone jar or crock.

  2. Dissolve pickling lime into water.

  3. Pour over cucumbers and add enough extra water to cover cucumbers.

  4. Let stand 24 hours.

Day #2

  1. Drain cucumbers and wash/rinse 3 times in cold water.

  2. Soak pickles in ice water for 3 hours.

  3. Drain.

  4. Stir together 1 cup vinegar, alum, and enough water to cover pickles.

  5. Simmer pickles in this solution for 2 hours.

  6. Drain and discard solution.

  7. 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.

  8. Let sit until Day #3.

Day #3

  1. Pour off syrup from the pickles into large stockpot.

  2. Boil mixture again and then add back to pickles.

  3. Let sit until Day #4.

Day #4

  1. Heat pickles in syrup and pack into heated canning jars.

  2. 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.