Christmas Pickles (Cinnamon Cucumber Slices) | Skill Level (Intermediate)

Follow along as we make and can some Christmas Pickles (Cinnamon Cucumber Slices)!
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[@christywylie6528]

One of the BEST step by step canning videos I've seen! You made a drawn-out process seem doable

[@garywaggoner1953]

Thank you Miss Caitlin for sharing this recipe! It brought back memories of my mom making these pickles for Christmas so many years ago! And we only got them at our Christmas dinner, ( they were just too special to have at any plain old meal, just Christmas dinner. Thank you for the recipe and for stirring my memories!!

[@bethstaggs2369]

Love your videos! How you have the camera set up, in all of your processes .. that’s perfect!

[@Couldbeme1000]

Thank you, just finished my first batch and they turned out wonderful.

[@caitlinscanningkitchen81]

Wonderful!

[@kevinhale32]

Cut my into rings cleaned seeds out , had to use large mouth jars to stack , Christmas rings

[@okeechobeejoe2868]

Miss Caitlin I have a couple questions 1) What does the ice do ??? 2) Can you use cinnamon powder, instead of the stick ??? Good video!

[@caitlinscanningkitchen81]

1) The ice & water baths help ensure the cucumbers don’t turn to mush. 2) yes, you can use cinnamon powder instead of the sticks but be aware that the powder has a tendency to make your syrup cloudy

[@joeyhardin1288]

Thanks Caitlin. Are you still making videos? God Bless and stay safe.

[@caitlinscanningkitchen81]

Took some time off to expand the family and expand the farm 😅 We will hopefully have some videos up before too long with things we have canned using peaches and apples (not together)!

[@joeyhardin1288]

@@caitlinscanningkitchen81 Great, going back to sub, bell and like! See you later

[@karenhale5285]

I have a question. On day 3 do you let them soak for 24 hours?

[@Ech0s_1972]

It's okay to use sour cucumbers(yellow)?

[@heatherstorm5731]

After day one do you leave the cucumber batch on the counter or do you put in fridge?

[@caitlinscanningkitchen81]

At the end of day 1 you should cover & refrigerate for 24hrs

[@icecreamladydriver1606]

What is pickle crisp? I have never heard of it. Is it just pickling lime?

[@acaciaanthis5838]

I use pickling lime, that is if you can find it.

[@thamoj0]

I wan t to try this soo bad!! Any way you could post a recipe thats maybe 1/4 the size of this one?? If i tried to math-it myself, would the steps all be identical...just change the amounts??

[@acaciaanthis5838]

This is the one I use for smaller batches. It's also shortened to 2 1/2 days instead of the regular 4-5 day process. Part 1: 3-4 cucumbers 1/2 C. Pickling Lime 2 1/8 gallons of water Part 2: 1/4 C. White Vinegar (5% acidity) 1/4 Tbsp. Alum 1/2 bottle red food coloring (optional) Part 3: 1/2 C. Vinegar (5% acidity) 1/2 C. Water 3 C. Sugar 3 Cinnamon Sticks (optional) 1/2 C. Red Hots Part 1 Instructions: 1) Wash, peel and slice cucumbers approx. 1/2" thick. Using a melon baller or a donut holder to cut out the center seeds. You will need approx. 1/2 gallons of rings. *You can also 1/4" sticks in place of rings. Just remember to remove the seeds. 2) In a large pot (not aluminum), combine the lime with the water. Add cucumbers and soak overnight for 24 hours. 3) Drain and rinse at least three times to remove extra lime. Set aside cucumbers for a brief moment. Move on to part 2. Part 2 Instructions: 1) Combine vinegar, alum, and food coloring to the pot. Add cucumbers. Add enough water to cover the cucumbers. Bring to a boil, reduce heat and simmer for 2 hours, periodically checking water level. 2) Drain and discard liquid. Do not rinse cucumbers. Set aside. Move on to part 3: 1). In a large pot, heat 1/2 C. Vinegar, 1/2 C. Water, 3 C. Sugar, and 1/2 C. Red Hots, stirring until sugar and candy is fully dissolved (about 10 minutes). Turn off heat and add cucumbers. Cover and let sit for 2 hours. 2). Transfer cucumbers to sterile jars. Add liquid to 1" from rim if canning. Follow canning bath process. Boil for 15 minutes. Turn off heat and leave jars in bath for additional 5 minutes. Remove. * If refrigerating (no canning bath), fill jars 1/2 full with syrup liquid. Place lid and tops. Cool and refrigerate. Should last approx. 14 days to a month in the fridge. Notes: * I use wide mouth jars when making rings. And regular jars when making sticks. * I've also used honey in place of sugar. You just need to remove 1/4 cup from the amount of sugar, per cup. For example: 1 C. Sugar = 3/4 C. Honey *I add the cinnamon sticks to the jars instead of the mixture.

[@icecreamladydriver1606]

Okay, I made these and had a bunch of leftover cinnamon brine. Can I use that to make cinnamon apples? Thanks.

[@acaciaanthis5838]

Yes

[@icecreamladydriver1606]

Thanks.@@acaciaanthis5838

[@heatherstorm5731]

Do you need pickle crisp? I don't have any an no one around me has any.

[@caitlinscanningkitchen81]

Pickle crisp is never required for safety purposes. It is only used to keep your pickles crisp and crunchy.

[@Leprechaun886]

What is red hot candy sorry UK here

[@caitlinscanningkitchen81]

Another name is a Cinnamon Imperial