Cindy's Cinnamon Pickles
These are very easy to make so don't let the long directions scare you. Cinnamon pickles are sooo worth making -- you'll be glad you did from the very first crispy bite! A unique flavor that everyone loves.
Recipe type: Condiment
Cuisine: American
Serves: 8 pints
Day 1
  • 7 pounds of cucumbers to equal one gallon cut and seeded rings or sticks
  • 4 quarts of water
  • 1 cup pickling lime
Day 2 - Step 1
  • ½ cup vinegar
  • ½ bottle red food coloring
  • 1 ½ teaspoons alum
  • Water to cover – about 4 quarts (see directions below)
Day 2 - Step 2
  • 1 cup vinegar
  • 4 cups sugar
  • 1 cup water
  • 4 sticks cinnamon, broken
  • ½ 6 oz package red hots (cinnamon imperials)
Day 1
  1. Peel medium to medium large cucumbers. Cut in thirds and hollow the cucumber by scooping seeds and center out with a spoon. Slice into rings about ¼ - ½ inch thick. For very large cucumbers (or your preference), peel and cut in half lengthwise to scrape out center, then cut into “sticks” about 4 inches long and ¼ - ½ inch wide.
  2. Mix together in large pot or dutch oven (not aluminum) the pickling lime and 4 quarts of water. Add cucumbers, cover and soak overnight.
Day 2
  1. Drain and rinse cucumbers and pot under running water. Cover cucumbers in the pot with cold water to a depth about half an inch above them. Add ice to be sure it is cold. Soak for three hours.Then drain and rinse again.
  2. Mix together in large kettle or dutch oven, ½ cup vinegar, red food coloring and alum and 2 quarts water. Add cucumbers and more water to cover. Simmer for 2 hours. Drain, but do not rinse.
  3. Mix together syrup ingredients listed in Step 3, in large pan and bring to boil. Measure to determine volume. Pour over cucumbers, cover and leave overnight at room temperature.
Day 3
  1. Drain syrup off into saucepan. Add water, if needed, to maintain volume previously measured and bring to boil. Pour over cucumbers again. Cover and let set at room temperature until following day.
Day 4 – repeat Day 3
Day 5– repeat Day 3
Day 6 – Drain syrup, add water to measure equal to previous volume and bring syrup to boil. Pack rings tightly into jars rinsed with very hot water. Use a fork to guide them into the jar. For sticks, hold the jar on its side and stack the cucumber sticks into the jar. Add hot syrup to each jar till it reaches the neck of the jar. Top with jar lid that has been boiled according to package directions. Add jar ring to help create seal.
  1. Makes 7-8 pints. Will keep for three months sealed.
  2. If you want to keep longer, use a water bath by setting jars in large covered kettle, adding water to neck of jars, bring to boil and boil for 5-8 minutes. This assures that the pickles will keep for up to a year.
Recipe by A Pinch of Joy at