Cinnamon Apple Ring Pickles: A Sweet & Spicy Surprise

My grandmother, bless her heart, had a way of making the ordinary extraordinary. While most folks were canning peaches and tomatoes, she was experimenting with…well, everything. I remember one summer, the whole house smelled like cinnamon and vinegar – a peculiar combination that both intrigued and slightly alarmed my young self. Turns out, she was concocting these Cinnamon Apple Ring Pickles. The first bite was a revelation – a sweet, spicy, crunchy treat that tasted remarkably like spiced apples, yet possessed the undeniable tang of a pickle. To this day, the aroma of cinnamon and vinegar takes me straight back to her sun-drenched kitchen, watching her work her magic.

Recipe Overview

• Prep Time: 24 hours, 3 hours soaking
• Cook Time: 2 hours simmering + additional simmering time
• Total Time: Approximately 99 hours
• Yields: 2 Gallons
• Dietary Type: Vegetarian

Ingredients

• 2 gallons cucumbers, peeled, cored and cut into 1/2-inch rings
• 2 cups pickling lime
• 8 1/2 quarts water
• 1 cup vinegar
• 1 ounce red food coloring
• 1 tablespoon alum
• 3 1/2 cups water
• 3 1/2 cups vinegar
• 11 cups sugar, divided
• 12 ounces red-hot candies
• 8 cinnamon sticks

Equipment Needed

• Large, non-aluminum pot
• Several large bowls
• Canning jars and lids
• Canning tongs (optional, but highly recommended)
• Ladle
• Jar lifter (for safe canning)

Instructions

1. The Lime Soak: In a large, non-aluminum pot, combine the cucumber rings, pickling lime, and 8 1/2 quarts of water. Ensure the cucumbers are fully submerged. This crucial step helps to firm up the pickles and give them their characteristic crunch. Let this mixture soak for a full 24 hours at room temperature.

2. Rinsing is Key: After the 24-hour soak, carefully remove the cucumber rings from the lime water. Rinse them thoroughly under cold, running water. Repeat this rinsing process 3-4 times, until the water runs completely clear. This is essential to remove all traces of the pickling lime, which can impart an unpleasant flavor and texture if not completely removed.

3. Ice Bath: Place the rinsed cucumber rings in a large bowl filled with ice water. This helps to further crisp the pickles and halt any further softening. Let them soak in the ice water for 3 hours. Drain well.

4. First Simmer: In a large pot, combine 1 cup of vinegar, red food coloring, and alum. Bring the mixture to a simmer over medium heat. Add the drained cucumber rings and enough water to cover them completely. Simmer gently for 2 hours, being careful not to boil. Boiling can make the pickles mushy.

5. Discard and Prepare: After the 2-hour simmer, drain the pickles thoroughly and discard the vinegar mixture. Don’t be tempted to reuse it; it has done its job.

6. The Sweet & Spicy Brine: In the same large pot (make sure it’s clean!), combine 3 1/2 cups of water, 3 1/2 cups of vinegar, 10 cups of sugar (reserve 1 cup for later), the red-hot candies, and the cinnamon sticks. Bring this mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely and the red-hot candies melt evenly.

7. First Infusion: Once the brine is boiling and the sugar and candies are fully dissolved, remove it from the heat and pour it over the drained pickles. Ensure all the pickles are submerged in the brine. Let the pickles stand in this mixture for 24 hours at room temperature. This allows them to absorb the sweet and spicy flavors.

8. Second Infusion: After 24 hours, drain the brine from the pickles, but do not discard it! Set the pickles aside. Add the reserved 1 cup of sugar to the drained brine. Bring the mixture back to a boil over medium heat, stirring to dissolve the sugar. Once boiling, remove from heat and pour it back over the pickles. Let stand for another 24 hours.

9. Final Infusion & Jarring: Repeat the draining process one more time, again retaining the brine. Bring the brine to a boil for the final time. While the brine is heating, pack the pickles into sterilized canning jars, leaving about 1/2 inch of headspace at the top. Once the brine is boiling, carefully ladle it over the pickles in the jars, ensuring they are fully submerged and maintaining the 1/2 inch headspace.

10. Sealing the Jars: Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on the jars, and screw the bands on fingertip tight.

11. Processing (Optional but Recommended): For longer shelf life, process the jars in a boiling water bath for 10 minutes. This ensures a proper seal and helps prevent spoilage.

Expert Tips & Tricks

• Cucumber Selection: Use firm, fresh cucumbers. Avoid any that are overly ripe or have soft spots. Smaller cucumbers tend to have fewer seeds, resulting in a better texture.
• Lime Safety: Pickling lime is caustic and can irritate skin. Wear gloves and eye protection when handling it. Never use aluminum pots, as the lime can react with the metal.
• Spice Adjustment: Adjust the amount of red-hot candies and cinnamon sticks to suit your taste. For a milder flavor, reduce the amount of red-hots. For a stronger cinnamon flavor, use more cinnamon sticks.
• Testing for Seal: After processing (if doing), check the seals on the jars. The lid should be concave and not flex when pressed. If a jar doesn’t seal, refrigerate it immediately and consume within a few weeks.
• Patience is Key: Don’t rush the soaking and infusing process. Each step is essential for developing the unique flavor and texture of these pickles.
• Consider adding a small piece of cheesecloth filled with spices (like cloves or allspice berries) to the brine for a deeper, more complex flavor. Just be sure to remove it before packing the jars.

Serving & Storage Suggestions

These Cinnamon Apple Ring Pickles make a delightful addition to a cheese and charcuterie board, providing a sweet and spicy counterpoint to savory flavors. They are also delicious as a side dish with grilled meats, sandwiches, or even as a surprising topping for ice cream!

Once the jars are sealed and processed (if applicable), they can be stored in a cool, dark place for at least a year. Unopened jars do not need refrigeration. Once opened, refrigerate the pickles and consume within a few weeks.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	~200 kcal	~10%
Total Fat	~0g	~0%
Saturated Fat	~0g	~0%
Cholesterol	0 mg	0%
Sodium	~50 mg	~2%
Total Carbohydrate	~50 g	~17%
Dietary Fiber	~1 g	~4%
Sugars	~45 g	N/A
Protein	~0 g	~0%

Variations & Substitutions

• Spicier Pickles: For a fiery kick, add a pinch of cayenne pepper or a few sliced jalapeños to the brine.
• Golden Delight: Substitute yellow food coloring for red food coloring for a different visual appeal.
• Maple Sweetness: Replace up to half of the granulated sugar with maple syrup for a more complex sweetness.
• Cinnamon Alternatives: If you don’t have cinnamon sticks, you can use 1-2 teaspoons of ground cinnamon, but the flavor won’t be quite as intense.
• Use different varieties of hot candies to customize the flavor profile. For example, butterscotch candies can add a caramel-like note.
• Add a few slices of ginger to the brine for a warm, spicy dimension.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the cucumbers in pickling lime?
A: Pickling lime helps to firm up the cucumbers and create a crispier pickle. It also helps to remove some of the bitterness from the cucumbers.

Q: Can I skip the red food coloring?
A: Yes, you can. The red food coloring is purely for aesthetic purposes and doesn’t affect the flavor. The pickles will simply be a more natural, greenish-yellow color.

Q: How long do these pickles last?
A: Properly sealed and processed jars can last for at least a year in a cool, dark place. Once opened, refrigerate and consume within a few weeks.

Q: My pickles are too sweet. Can I reduce the sugar?
A: Yes, you can reduce the amount of sugar slightly, but keep in mind that sugar also acts as a preservative. Reducing it too much might affect the shelf life of the pickles.

Q: Why is it important not to boil the pickles during the simmering stage?
A: Boiling can make the pickles soft and mushy. Simmering gently allows the flavors to meld without compromising the texture.

Final Thoughts

These Cinnamon Apple Ring Pickles are more than just a condiment; they’re a conversation starter, a unique and unforgettable treat that will surprise and delight anyone who tries them. Don’t be afraid to experiment with the spices and adjust the sweetness to your liking. Most importantly, have fun with the process and enjoy the delicious results. I encourage you to try this recipe and create your own memories centered around these delightful pickles! Perhaps you’ll serve them alongside a perfectly grilled pork chop or include them in a festive holiday cheese board. Share your creations and experiences – I’d love to hear how they turn out!