Red Hot Cinnamon Pickles
Sweet and spicy red hot cinnamon pickles feature crunchy cucumbers infused with fiery cinnamon and vibrant red color, perfect for those who enjoy bold, tangy flavors with a spicy kick.
Ingredients
Instructions
- Peel, core, and cut up cucumbers.
- Soak cucumbers in 1 cup lime and 1 gallon water for 24 hours.
- Wash cucumbers thoroughly.
- Soak cucumbers in ice water for 3 hours.
- Pour off water and mix 1 cup vinegar, red food coloring, and 1 tablespoon alum.
- Pour over cucumbers and add enough water to cover.
- Simmer for 2 hours.
- Cool the mixture.
- Pour off the liquid.
- Bring 2 cups water and red hots to a boil; cook until candy is melted.
- Pour syrup over cucumbers and let stand for 24 hours.
- Pour off the syrup and bring it to a boil again.
- Pack cucumbers in sterilized jars.
- Pour boiling syrup over cucumbers to cover and seal the jars.
Tips & Substitutions
To enhance the flavor of your Red Hot Cinnamon Pickles, consider adding a pinch of ground cloves or nutmeg. If you want a less intense sweetness, you can reduce the sugar by 1-2 cups. Instead of using red food coloring, you could use beet juice for a natural option, though it may alter the final hue slightly.
Serving Suggestions
Serve these pickles as a zesty side dish or a unique topping for sandwiches and burgers. They pair beautifully with BBQ dishes and can also be included in a summer spread alongside items like Crock Salad. For a creative twist, chop them up and mix into a cream cheese spread for a delightful appetizer.
Storage & Reheating
Store the pickles in a cool, dark place for optimal flavor. Once opened, keep them refrigerated and consume within 2-3 months for the best taste. If you have excess syrup, it can be refrigerated and used as a simple syrup for drinks or desserts.
Nutrition & Diet Analysis (per serving)
Each serving of Red Hot Cinnamon Pickles contains roughly 771 calories, with 11g protein, 158g carbohydrates, and 5g fat. It is an excellent source of iron (68% of the Daily Value), vitamin C (40% of the Daily Value), and dietary fiber (33% of the Daily Value). Note that it is relatively high in sodium, at 485mg per serving (21% 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?
While large cucumbers are traditionally used, you can substitute with smaller varieties such as pickling cucumbers. Just ensure they are firm and fresh for the best texture in the final pickles.
How long do these pickles need to sit before they are ready?
After packing the cucumbers in jars, they should sit for 24 hours in the syrup to absorb the flavors. For optimal taste, consider letting them sit even longer before consuming.
What is the purpose of soaking the cucumbers in lime?
Soaking cucumbers in lime helps to firm them up, enhancing their crunchiness in the final product. It also aids in preserving the cucumbers during the pickling process.
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).