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Cinnamon Ring Pickles
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Serves/Makes:3 pints

  • 10 large pickling cucumbers, 2" diameter
  • boiling water
  • 7 cups (1650 ml) sugar
  • 2 tbsp (30 ml) pickling salt
  • 3 cups (700 ml) distilled white vinegar
  • 4 cinnamon sticks
  • 1/2 cup (125 ml) red hots cinnamon candy
  • Wash cucumbers and scrub gently to remove spines.
  • Wash a 3 gallons (11.4 ltr) crock/plastic/glass container in hot soapy water and rinse.
  • Fill container with boiling water and let stand for 10 minutes.
  • Empty hot water and pack cucumbers in container.
  • Pour boiling water over cucumbers to cover.
  • Cover container and let stand overnight at room temperature.
  • Drain water from container.
  • Repeat the above 3 steps three more times (3 more nights).
  • On the 4th day, peel cucumbers, cut in 1/2 inch slices and remove center of slices (seed area) with corer or knife.
  • Return slices to container.
  • In saucepan, combine 3 cups (700 ml) sugar, pickling salt, vinegar, cinnamon sticks and candy.
  • Boil over medium heat until sugar dissolves.
  • Pour over rings, cover and let stand overnight.
  • Drain syrup into a sauce pan, add 1 cup (225 ml) of remaining sugar.
  • Bring to a boil and pour over rings.
  • Repeat the last 3 steps for 3 more nights.
  • On the last day, wash and sterilize 3 pint jars, lids and canning rings.
  • Leave in hot water bath until needed.
  • Drain syrup into saucepan, remove cinnamon sticks and bring to a boil.
  • Fill hot jars with cucumber rings and cover with boiling syrup (leave 1/4 inch space).
  • Wipe rim of jar with clean damp cloth--they must be clean or lid will not seal.
  • Put on lid and ring and place in boiling water bath in canner.
  • Leave in bath for 10 minutes.
  • Remove from canner with canning tongs and listen for each jar lid to pop.
  • After a few minutes seal can be tested by pressing on center of lid.
  • If lid is well sealed, tighten the ring and let cool.
  • If lid gives way with a snapping sound,remove lid and metal ring, wash and sterilize again.
  • Reclean rim of jar and check lid to make sure it is not flawed or jar will not seal (I boil a couple of extra lids just in case).
  • Repeat 10 minute boiling water bath process.
  • Once sealed, cool at room temperature and store in pantry until needed.
  • If jar does not seal, store in refrigerator and use right away.
  • Chill to serve.

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