Cucumber Spice Rings

1
Jenny Morrell

By
@redladycooking

I found this recipe on line a couple summers ago and tried it because it was different. Shared a few jars and now I have folks asking for jars of it!! It's different but very tasty...sort of reminds you of spiced apple rings. Well worth the try and you can use the very large yellowing skinned cucumbers so it saves waste of those as well.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

Add to Grocery List

  • 2 gal
    large whole cucumbers (ok to use the yellowing ones)
  • 2 c
    pickling lime
  • 8 1/2 qt
    water
  • 1 c
    white vinegar
  • 1
    small bottle red food coloring
  • 1 Tbsp
    alum
  • 8 stick
    cinnamon
  • 5 c
    water
  • 10 c
    sugar
  • 1 (1.5 oz. pkg
    red hots cinnamon candy

How to Make Cucumber Spice Rings

Step-by-Step

  1. Wash and peel the cucumbers. Take an apple corer and remove the seeds from center of cucumbers. Cut into 1/2-inch slices. You will have circles that resemble doughnuts.
  2. Mix lime and 8 1/2 qts. water, then pour over cucumbers and soak 24 hours. Drain and wash well with clean water.
  3. Cover cucumbers in clean, cool water and soak 3 hours, then drain off water. In large pot combine the cucumbers, vinegar, food coloring, alum and enough water to cover cucumbers. Bring to a boil, then reduce heat and simmer for 2 hours. Drain and discard water.
  4. Mix cinnamon sticks, 5 cups water, sugar and candy and bring to a boil. Pour mixture over cucumbers. Bring this mixture to a boil. Remove from heat and soak overnight.
  5. Remove rings and put in jars with 4 clove sticks in each clean jar. Bring syrup mixture to a boil and cover rings in jars with it leaving 1/2 inch head space. Make sure top of jar rim is clean and dry. Put lids and rings on and tighten slightly.
  6. Place jars in water bath and bring to a boil. Boil for 10 minutes. Careflly remove jars from water and tighten rings on lids. Cool. Store in a cool dark place.
  7. Makes 16 pints.

Printable Recipe Card

About Cucumber Spice Rings

Course/Dish: Vegetable Appetizers




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