Sweet and Spicy Red-Hot Cinnamon Pickles

Follow our step-by-step guide on how to make Sweet and Spicy Red-Hot Cinnamon Pickles.

1. Step 1

   Begin by placing your cucumber spears into a spacious container.

2. Step 2

   In a separate bowl, dissolve pickling lime in one gallon of water, then pour this mixture over the cucumbers.

3. Step 3

   Seal the container and let it chill in the refrigerator for a full day.

4. Step 4

   After 24 hours, drain the cucumbers and rinse them thoroughly under cold water.

5. Step 5

   Return them to the container, cover with fresh cold water, and allow them to soak for a minimum of three hours before draining again.

6. Step 6

   Next, transfer the cucumbers to a large pot.

7. Step 7

   In a mixing bowl, combine 1 ¼ cups of vinegar with 1 ¼ cups of water, then add the cinnamon red hot candies.

8. Step 8

   Stir occasionally and let this mixture sit to infuse.

9. Step 9

   In another bowl, blend ½ cup of vinegar, a few drops of red food coloring, and alum until the alum is fully dissolved.

10. Step 10

    Pour this vibrant mixture over the cucumbers, adding enough water to ensure they are completely submerged.

11. Step 11

    Cover the pot and heat over medium until it reaches a boil.

12. Step 12

    Once boiling, reduce the heat to low and let it simmer for two hours.

13. Step 13

    Afterward, drain the cucumbers and return them to the pot.

14. Step 14

    In a saucepan, combine the cinnamon candy mixture with sugar and cinnamon sticks.

15. Step 15

    Bring this to a boil, stirring until the candies and sugar dissolve into a sweet syrup.

16. Step 16

    Pour this syrup over the drained cucumbers and refrigerate for eight hours or overnight to allow the flavors to meld beautifully.

17. Step 17

    Once the initial chilling is complete, drain the liquid from the cucumbers into a heavy saucepan.

18. Step 18

    Bring this liquid to a boil, then pour it back over the cucumbers.

19. Step 19

    Refrigerate for another 24 hours to deepen the flavor.

20. Step 20

    Repeat the draining and boiling process one more time, followed by another 24-hour refrigeration period.

21. Step 21

    Finally, heat the cucumbers and syrup to a boil once more.

22. Step 22

    While this is happening, sterilize your jars and lids by boiling them for at least five minutes.

23. Step 23

    Pack the cucumbers into the hot, sterilized jars, leaving a quarter-inch of space at the top.

24. Step 24

    Eliminate any air bubbles using a knife or thin spatula, then wipe the rims with a damp paper towel.

25. Step 25

    Seal the jars with lids and rings, and refrigerate until chilled.

26. Step 26

    Your homemade pickled cucumbers are now ready to be enjoyed, bursting with flavor and perfect for any occasion!.