Candied Cinnamon Pickles involve a several day process, but they are worth the wait. They are a sweet & sour taste combination, with a little bit of heat. They taste very similar to a candied apple, and as a child I ate these like candy. I've also heard them be called Christmas Pickles because they are a lovely red color & make perfect Christmas gifts. So don't throw those whoppers out, gift them away!
Step 1: Gather Supplies
*2 gallons of overgrown cucumbers (about 8-10 large ones)
1 cup pickling lime (NOT PICKLING SALT)
1 tsp. Alum
2 cups vinegar NOTE:It has since been discovered that mixing the lime & vinegar can be a food safety issue. Like I said, this is an OLD recipe. So you can just replace the vinegar with water if you wish. In generations of making these we have never had any problems with it of course, but just thought I'd give the disclosure.
Candy Syrup :
2 cups vinegar
2 cups water
10 cups sugar
16 oz. red hots (I've used anywhere from 14 oz - 20 oz)
8 sticks of cinnamon
OPTIONAL: Red food coloring
5 gallon food storage bucket for pickling them in (If you are concerned about using the plastic use glass containers. Again, this is just our OLD SCHOOL method)
Jars, lids, & bands for canning (about a 8 pints)
Water bath canner