Red Pickle Sticks – Cinnamon Pickles

I don’t need to tell you how busy you can get and not realize how much time has past! I haven’t posted since July, and I apologize for that. We had several family emergencies and issues all hit at once, it seemed. It took me months just to get to the point of being upright again, and I wasn’t even any of the people stuff was happening to.

I tried to keep sane with mentally thinking about the garden for next year, the Christmas presents I was sewing, and things like that. So it was, bad things do pass, thankfully.

I promised I would post a recipe I got from my husband’s family, Cinnamon Pickles!

That would be the jar with the red contents in the picture below.

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After the garden dropped its final batch of produce, the end numbers were staggering. My last post was in the midst of our 1st picking of green beans. At the end of the total, our numbers were something like:

4 (yes, 4!) HUMUNGOUS pickings of green beans that were big enough to be snakes – I gifted away something like 6 -5 gallon bucks, and took 2 bucks to the local food bank so that the beans wouldn’t go bad. We canned some 70-odd jars of green beans, froze around 20 lbs out of the ones we didn’tgive away.

Same amount in the Hungarian wax pepper department. I was begging people to take peppers, and we made batches of pepper jelly and so did our friends.
The spaghetti squash ended up being rather terrifying in size, and I think we got 9 of those, and we ended up cutting several in half and freezing them, while also gifting away to anyone who wanted one. The zucchini were also terrifying, and my friend has a picture of her daughter posing with one that is as long as she is. I have a zucchini relish recipe that is suppose to take something like 3 small zucchini (6 cups shredded) – that didn’t even go through a 3rd of one of my smaller ones!

The cucumbers were just as terrifying in numbers. We did so many types of pickles and went through every Mrs. Wages packet and recipe book we could.

Just in pickles alone, we did:
– lime pickles
– bread and butter pickles
– dill pickles
– spicy dill pickles
– polish bread and butter pickles
– cinnamon pickles, etc. plus a few more I can’t remember off the top of my head.

My heirloom tomatoes were gigantic, I literally had, at one point, a single tomato that was about 2 lbs. It had a rough diameter of > 6 inches! Sadly, with the rain, my biggest problem was the tomatoes rotting, even though they were tied up!
At the end, the corn and the lima beans didn’t do so well.
We had a great amount of rain, and that definitely helped.

My husband topped all of this by randomly showing up with 12 dozens ears of fresh corn from his grandparents one weekend

& at the end, we counted 62 individual 1 lb bags of corn in the freezer.

As promised, the cinnamon pickle recipe. Out of the recipes we tried, this was one of the most time consuming, but I also found it one of the most rewarding. Eating one of these is like taking a bite out of a holiday – it just tastes so festive!

These are also known as “Red Pickle Sticks” in my husband’s family.
This does take around 3 days to prepare. We did all of this in the giant pot we used to cook this. I do recommend using your biggest pot.

These are written as how I received them.
Cinnamon Pickles
You need:
– 2 gallons of large cucumbers – peeled & seeds scooped out, cut into sticks
– 2 cups Pickling Lime
– 8 1/2 quarts water to cover

Mix cucumbers & lime, cover with water & stir. Let soak 24 hours.
Drain and rinse well.
Cover with COLD water, let soak for 3 hours, then drain.

Mix the following:
– 1 cup white vinegar
– 1 Tablespoon Alum
– 1 Bottle red food coloring

Pour this over pickles, add water to cover them, simmer for 2 hours. Drain & throw away the liquid.

Heat together:
– 2 cups white vinegar
– 10 cups white sugar
– 2 cups water
– 8 cinnamon sticks
– 1 package of cinnamon red hearts candy ( I was never give a weight for this, I bought a small bag at my local Amish store that was a 1 lb bag – & I put half in, and it turned out fine)
Heat this until the candy & sugar dissolve. Pour over the cucumbers & let stand overnight. We put them back in the fridge, although I am told this is not necessary by the recipe originator (my husband’s grandma).

Re heat the pickles with the liquid, pack into clean, sterilized jars, and seal.

Process in water bath canner 5-10 minutes.

I hope this is something someone will enjoy, please let me know how they turn out!

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