Cinnamon Pickles

Marsha Gardner


I gave a couple of jars of these to a friend from India. She loved them, but couldn't figure out what they were. The color is distinct and pickling really changes the texture of the cucumber. A very colorful addition to the pickle platter.


★★★★★ 1 vote



  • STEP 1

  • 7 lb
    cucumbers, halved, peeled, seeded and sliced into 1/2-inch slices
  • 1 c
    pickling lime
  • STEP 2

  • 1
  • 1 large
    bottle red food coloring
  • 1 tsp
  • ·
    water to cover
  • STEP 3

  • 2 c
  • 7 c
  • 8 stick
  • 1 small
    package cinnamon red hots (candy)

How to Make Cinnamon Pickles


  1. Soak prepared cucumbers in lime mixed with 1 gallon of water for 24 hours. Drain and rinse with ice water. Cover and let stand for 3 hours draining on an old sheet.
  2. Mix 1 cup vinegar, food coloring, alum and enough water to cover and simmer for 2 hours. Drain and throw away.
  3. Mix 2 cups vinegar and 2 cups water, sugar, cinnamon sticks, and red hots. Pour over cucumbers and let stand for 24 hours.
  4. Drain and save liquid. Bring liquid to a rolling boil. Pack cucumbers in jars and fill with boiling liquid. Seal jars and process in hot water bath for 15 minutes.

Printable Recipe Card

About Cinnamon Pickles

Course/Dish: Vegetable Appetizers

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