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Cinnamon Ring Pickles

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“sweet red colored pickle chunks, reminds one of watermelon rind preserves, a polish and french canning recipe, originating in northern minnesota”
12 pint jars

Ingredients Nutrition


  1. 1st day; peel and slice large cucumbers enough to make 2 gallons.
  2. put 2 cups lime juice with 2 gallons water let stand a crock or plastic pail.
  3. 2nd day; drain cucumbers and wash well. soak in cold water 2 hours, set aside.
  4. mix; 1 cup dark vinegar ,1 small bottle red food color, 1 tbls alum with 3 qts water,pour over cucumbers simmer 2 hrs on stove.drain and throw liquid away.
  5. syrup:
  6. 4 cups water.
  7. 10-12 cups sugar.
  8. 4 cups dark vinegar.
  9. 1 pkg cinnamon red hot candies.
  10. 8 cinnamon sticks.
  11. bring to a boil, pour over cucumbers in crock or pail.
  12. 3rd day:drain, reboil syrup, repour over cucumbers, (take out cinnamon sticks when boiling.
  13. 4th day ; same as third.
  14. 5th day ; drain and place cucumbers in 12 pint sized jars, heat up syrup ,pour over cucumbers, seal in hot water bath 10 minutes, you could half the recipe for 6 jars.

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