Cinnamon Stick Pickles
Cinnamon Stick Pickles are sweet, spicy, and aromatic, combining cucumbers with cinnamon, red hots, and pickling spices for a delightful treat perfect for summer gatherings.
Ingredients
Instructions
- Mix 1 cup of pickling lime with 1 gallon of water.
- Pour the lime solution over the cucumbers and soak for 12 hours, stirring often.
- Drain and rinse the cucumbers thoroughly.
- In a large pot, combine 1 cup vinegar, 2 cups water, 8 cups sugar, and 8 sticks of cinnamon.
- Bring the mixture to a boil, stirring until sugar dissolves.
- Add red hots, pickling spices, celery seed, dill, and red food coloring to the boiling syrup.
- Pack the cucumbers into sterilized jars.
- Pour the hot syrup over the cucumbers, leaving appropriate headspace.
- Seal the jars and process in a boiling water bath for recommended time.
- Let the pickles cool and mature for at least a week before tasting.
Tips & Substitutions
For crispier pickles, ensure to soak the cucumbers long enough in the pickling lime solution. If you prefer less sweetness, reduce the sugar to 6 cups. You can also substitute red hots with cinnamon candies for a similar flavor profile. If fresh dill is unavailable, dried dill can be used in a smaller amount. Always use sterilized jars to ensure preservation.
Serving Suggestions
These cinnamon stick pickles are a delightful addition to charcuterie boards or can be served alongside sandwiches for a sweet and spicy crunch. They pair beautifully with Grilled Pork Ribs Or Chicken Wings, making them a great condiment. For a unique twist, try them on burgers or as a topping for salads.
Storage & Reheating
Store the sealed jars in a cool, dark place; they can last for up to a year if properly sealed. Once opened, keep the pickles in the refrigerator where they will stay fresh for about 2 months. Use clean utensils to avoid contamination when serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Stick Pickles contains roughly 1063 calories, with 10g protein, 162g carbohydrates, and 33g fat. It is an excellent source of iron (34% of the Daily Value), calcium (34% of the Daily Value), and vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 823mg per serving (36% 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 pickling cucumbers are preferred for their texture, you can also use slicing cucumbers. Just ensure they are firm and not overly ripe to maintain crunchiness. Adjust the soaking time if using larger cucumbers.
How long do these pickles need to sit before they're ready?
It's best to let the pickles mature for at least a week before tasting. This allows the flavors to develop fully. For optimal taste, waiting 2-3 weeks is even better, as the flavors intensify over time.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar to suit your taste. However, keep in mind that sugar is essential for preservation and flavor balance. A reduction to 6 cups will still yield tasty results, but the overall sweetness and preservation may be affected.
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).