Red-Hot Cinnamon Pickles

These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.

Step: 1

Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.

Step: 2

Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.

Step: 3

Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.

Step: 4

Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.

Step: 5

Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.

Step: 6

Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

Step: 7

Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

Step: 8

Heat cucumbers and syrup to a boil.

Step: 9

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.

Per Serving: 63 calories; protein 0.5g; carbohydrates 16.1g; fat 0.1g; sodium 14.3mg.

Getting stay in and cook your food instead of dining out is already a step in the best direction if you’re more point on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eating than by making it homemade Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .