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Omg Delicious Cinnamon Pickled Cucumber Rings Cukes

My grandmother’s pantry was a magical place. Jars of every color and size lined the shelves, filled with the summer’s bounty preserved in delicious, tangy syrups. I remember one particular jar, filled with translucent, ruby-red rings, that always caught my eye. These weren’t your average pickles; these were something special – cinnamon pickled cucumbers, a sweet and spicy treat that tasted like sunshine and childhood. She always called them her “Omg Delicious” cukes, and the name has stuck with me ever since.

Recipe Overview

Prep Time: 24 hours
Cook Time: 2 hours
Total Time: 3 days
Yields: 6 quarts
Serves: 30
Dietary Type: Vegetarian

Ingredients

2 gallons cucumbers, sliced (best to use overripe cucumbers that have gotten large and yellowed at the end of the season…the larger, the better!)
2 cups pickling lime (calcium hydroxide)
1 tablespoon alum
1 ounce red food coloring
3 cups apple cider vinegar
8 cinnamon sticks
14 1/2 cups sugar
1 cup red-hot candies

Equipment Needed

Large non-reactive pot (stainless steel or enamel)
Large bowls
Measuring cups and spoons
Slotted spoon or strainer
Canning jars with lids and rings
Jar lifter (optional, but recommended)

Instructions

Start by preparing your cucumbers. Peel them completely and slice them into rounds approximately 1/4 to 1/2 inch thick. It’s important to peel them, as the skin can become tough during the pickling process.
Next, remove the seeds from each cucumber slice. You can do this by using a small cookie cutter or a knife to cut out a circle from the center, creating a “donut” shape. This step helps ensure a more even texture in the finished pickle.
In a very large bowl or container, combine 8 1/2 quarts of water and 2 cups of pickling lime. Stir well until the lime is dissolved. Be careful when working with pickling lime, as it is caustic. Wear gloves and avoid getting it on your skin or in your eyes.
Submerge the prepared cucumber slices in the lime-water solution. Ensure that all the slices are fully covered. Let them soak for 24 hours at room temperature. This soaking process helps to firm up the cucumbers and gives them that desirable crunch.
After 24 hours, thoroughly wash and drain the cucumber slices. Rinse them under cold running water until all traces of the pickling lime are gone. This is a crucial step, as any remaining lime can affect the flavor and safety of the pickles.
Place the rinsed cucumber slices back in a large bowl and cover them with fresh cold water. Let them soak in the cold water for 3 hours, changing the water every hour. This helps to remove any lingering lime taste.
Drain the cucumber slices once more. Transfer them to a large, non-reactive pot.
Add 1 tablespoon of alum, 1 ounce of red food coloring, and 1 cup of apple cider vinegar to the pot with the cucumbers. Add enough water to cover the cucumbers completely.
Bring the mixture to a simmer over medium heat and let it simmer for 2 hours. Do not boil. Simmering helps the cucumbers absorb the flavors of the alum, food coloring, and vinegar.
After simmering, drain the cucumber slices and discard the liquid solution.
While the cucumbers are simmering, prepare the red-hot candy solution. In a separate saucepan, melt 1 cup of red-hot candies in 2 cups of water over low heat, stirring constantly until the candies are completely dissolved.
In the same large pot that you used for simmering the cucumbers, combine the red-hot solution, 2 cups of apple cider vinegar, 8 cinnamon sticks, and 14 1/2 cups of sugar. Heat the mixture until it is hot, almost boiling. Stir constantly to ensure that the sugar dissolves completely.
Pour the hot cinnamon-sugar solution over the drained cucumber slices in the pot. Make sure the cucumbers are fully submerged in the syrup.
Let the cucumbers sit in the syrup overnight (for 24 hours).
For the next two mornings, carefully remove the cucumber slices from the pot using a slotted spoon. Return the syrup to the pot and heat it until hot, but do not boil.
Pour the hot syrup back over the cucumber slices. Let them sit in the syrup until the next morning (for 24 hours). Repeat this process for two mornings, ensuring the cucumbers are well-infused with the cinnamon-sugar flavor. Do not discard the solution!
On the third morning, heat the syrup in the pot with the cucumber slices included. Heat until hot, but do not boil.
While the cucumber mixture is heating on the third morning, prepare your canning jars. Sterilize the jars by boiling them in water for 10 minutes. Keep the jars hot until ready to use. Sterilize the lids according to the manufacturer’s instructions.
Using a jar lifter (or tongs), carefully transfer the hot cucumber slices into the hot, sterilized canning jars, leaving about 1/2 inch of headspace at the top.
Pour the hot syrup over the cucumber slices in the jars, ensuring that the cucumbers are completely covered and maintaining the 1/2-inch headspace.
Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the rings until they are finger-tight.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. (Follow proper canning procedures for your altitude.)
Remove the jars from the boiling water bath and place them on a towel-lined surface to cool. As the jars cool, you should hear a “pop” sound, indicating that they have sealed properly.
After the jars have cooled completely (usually after 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If the lid flexes, the jar is not properly sealed and should be refrigerated and eaten soon or reprocessed with a new lid.
Refrigerate the jars after they have reached room temperature. Serve cold.

Expert Tips & Tricks

Using overripe cucumbers is key to achieving the best texture. The larger, slightly yellowed cucumbers hold up better during the pickling process.
Don’t skip the lime soak. This is crucial for creating that signature crispness.
Be patient with the soaking and rinsing steps. Removing all traces of lime is essential for a good flavor.
If you find the red-hot candy flavor too strong, you can reduce the amount slightly.
For a more complex flavor, try adding a pinch of ground cloves or allspice to the syrup.
Make sure to use non-reactive cookware, such as stainless steel or enamel-coated pots, to avoid any unwanted chemical reactions with the acidic ingredients.
Ensure all your canning equipment is clean and sterilized properly to prevent spoilage.

Serving & Storage Suggestions

These Omg Delicious Cinnamon Pickled Cucumber Rings are perfect as a sweet and tangy side dish. They pair well with grilled meats, sandwiches, or even just as a snack straight from the jar.

Storage: Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks.
Serving: Serve chilled, right out of the jar. Their vibrant color makes them an attractive addition to any plate. You can even use them as a garnish for cocktails.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	395.5 kcal	N/A
Calories from Fat	1 g	0%
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	4.3 mg	0%
Total Carbohydrate	100.8 g	33%
Dietary Fiber	0.6 g	2%
Sugars	98.4 g	393%
Protein	0.7 g	1%

Variations & Substitutions

For a spicier kick, add a pinch of red pepper flakes to the syrup.
If you can’t find red-hot candies, you can substitute them with a similar hard candy with cinnamon flavor.
For a slightly different flavor profile, try using white vinegar instead of apple cider vinegar.
Experiment with other spices like star anise or cardamom for a unique twist.
If you prefer a less sweet pickle, reduce the amount of sugar in the syrup.

FAQs (Frequently Asked Questions)

Q: Why do I need to use pickling lime? Can I skip it?
A: Pickling lime helps to create a crisp texture in the cucumbers. Skipping it will result in softer, less desirable pickles.

Q: Is it safe to use red food coloring?
A: Red food coloring is optional and primarily for aesthetic purposes. If you are concerned about artificial colors, you can omit it, although your pickles won’t have the signature bright red hue.

Q: How do I know if my jars are sealed properly?
A: After the jars have cooled, press down on the center of each lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar is not properly sealed and should be refrigerated and eaten soon or reprocessed with a new lid.

Q: Can I reduce the amount of sugar in this recipe?
A: Yes, you can reduce the amount of sugar, but keep in mind that sugar acts as a preservative. Reducing it significantly may affect the shelf life and texture of the pickles.

Q: Can I use different types of cucumbers for this recipe?
A: While you can use other types of cucumbers, overripe cucumbers that have yellowed at the end of the season work best for this recipe, as they hold up well to the pickling process.

Final Thoughts

These Cinnamon Pickled Cucumber Rings are more than just a recipe; they’re a taste of tradition and a reminder of simpler times. Don’t be intimidated by the multi-day process – the end result is absolutely worth the effort. The sweet and spicy flavor, combined with the satisfying crunch, will have you reaching for the jar again and again. So, gather your ingredients, channel your inner grandma, and give this recipe a try. I promise, you won’t be disappointed! Let me know how they turn out!

Omg Delicious Cinnamon Pickled Cucumber Rings Cukes Recipe