Cinnamon Red Hot Pickles
Cinnamon Red Hot Pickles offer a bold combination of tangy, sweet, and spicy flavors, highlighted by the warmth of cinnamon sticks and the vibrant red color. Perfect as a condiment or snack, they appeal to those who enjoy unique, flavorful preserves with a touch of heat and spice.
Ingredients
Instructions
- Peel, core, and slice large, overripe cucumbers.
- Soak cucumbers in lime and water for 24 hours.
- Wash cucumbers and soak in ice water for 2 hours.
- Combine vinegar, sugar, red food coloring, alum, and cinnamon sticks in a large pot.
- Bring mixture to a boil, then add the prepared cucumbers.
- Simmer until cucumbers are translucent and flavors meld.
- Pack pickles into sterilized jars and pour hot syrup over them.
- Seal jars and process in a boiling water bath for preservation.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of ground cloves or nutmeg along with the cinnamon sticks. If you're short on time, you can use store-bought pickling spices instead of individual spices. Be sure to adjust the sugar based on your taste preference; you can reduce it slightly for a less sweet pickle.
Serving Suggestions
Cinnamon Red Hot Pickles are a delightful addition to any charcuterie board, pairing beautifully with meats and cheeses. They also complement dishes like fried chicken or barbecue. For a refreshing contrast, serve alongside a side of Fresh Citrus Pasta Salad to balance the sweetness of the pickles.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the pickles in the refrigerator for up to three months. To enjoy, simply serve cold or at room temperature; there's no need to reheat them, as they are best enjoyed straight from the jar.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Red Hot Pickles contains roughly 1003 calories, with 9g protein, 177g carbohydrates, and 25g fat. It is an excellent source of vitamin C (62% of the Daily Value), iron (36% of the Daily Value), and calcium (29% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cucumbers for this recipe?
Yes, while the recipe calls for large, overripe cucumbers, you can also use pickling cucumbers for a crunchier texture. Just adjust the soaking time if they're smaller, as they may require less time in the lime solution.
How long do these pickles need to sit before they're ready to eat?
For the best flavor, allow the pickles to marinate for at least two weeks after processing. This gives the spices time to infuse into the cucumbers, resulting in a richer taste. However, they can be enjoyed earlier if needed.
What’s the purpose of alum in this recipe?
Alum helps maintain the crispness of the cucumbers during the pickling process. It prevents the pickles from becoming too soft, ensuring a satisfying crunch. Just be sure to use it sparingly, as too much can affect the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).