If you're looking for a unique way to preserve the bounty of your garden or market, look no further than Red Hot Cinnamon Pickles! These delightful pickles marry the sweet warmth of cinnamon with a zesty punch, creating a unique treat that can elevate any meal or snack table. Plus, canning them allows you to enjoy this sweet and spicy delicacy year-round. Grab your jars and let's dive into this delightful recipe!
A Flavorful Tradition: The Origin of Cinnamon Pickles
Cinnamon pickles have a special place in Southern cuisine, often served as a tangy counterpart to hearty meats. They are particularly popular during the summer months, when fresh cucumbers are plentiful, and they also make fantastic gifts during the holidays. The sweet, aromatic taste of cinnamon combined with the crunchiness of cucumbers creates an explosion of flavors that’s hard to resist.
Ingredients: What You’ll Need
Before we get into the nitty-gritty of preparation, here’s a quick list of what you’ll need for your Red Hot Cinnamon Pickles:
Basic Ingredients:
- Cucumbers: About 6–8 medium-sized pickling cucumbers (approximately 3-4 pounds)
- Sugar: 5 cups
- Cider vinegar: 2 ½ cups
- Red hot cinnamon candies: 1 cup
- Cinnamon sticks: 4 sticks
- Whole cloves: 1 tablespoon
- Pickling salt: ¼ cup
- Water: 4 cups
Equipment:
- Canning jars (pint or quart)
- Water bath canner
- Canning funnel
- Jar lifter
- Ladle
- Non-reactive pot
Step-by-Step Guide to Making Red Hot Cinnamon Pickles
1. Prepare the Cucumbers
Start by washing the cucumbers thoroughly. Trim off the ends and slice them into spears or rounds—whatever shape you prefer. If you like a crispier texture, soak them in cold water with pickling salt for 2 hours. Rinse and drain them before moving to the next step.
2. Create the Syrup
In a large non-reactive pot, combine the sugar, vinegar, and water over medium heat. Stir until the sugar dissolves completely. Once dissolved, add the red hot cinnamon candies, cinnamon sticks, and whole cloves. Let the mixture come to a boil and simmer until the candies dissolve and the mixture becomes fragrant—this will take about 5-10 minutes.
3. Pack the Jars
While your syrup is simmering, sterilize your canning jars in boiling water for about 10 minutes. Using the jar lifter, remove them and let them cool slightly. Pack the cucumber slices tightly into the jars, leaving about ½ inch of headspace at the top.
4. Pour in the Syrup
Using a ladle and canning funnel, carefully pour the hot syrup over the cucumbers, ensuring they are fully submerged. Use a bubble remover tool (or a clean knife) to release any air bubbles trapped in the jar, and then add more syrup if necessary. Wipe the rims of the jars with a clean cloth to ensure a good seal.
5. Seal and Process the Jars
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. The water should cover the jars by at least an inch. After processing, remove the jars and let them cool completely on a clean towel or rack. You should hear the satisfying pop of the lids sealing as they cool.
Storing Your Pickles: How to Ensure a Good Seal
Once your jars are cool, check the seals by pressing down in the center of the lids. If it pops back, it hasn’t sealed properly—these can be refrigerated and consumed quickly. Properly sealed jars can be stored in a cool, dark place for up to a year.
Serving Suggestions: Pairing Red Hot Cinnamon Pickles
Now that you’ve made your delightful Red Hot Cinnamon Pickles, how do you enjoy them? Here are some creative serving suggestions:
- With Barbecue: Serve alongside grilled meats to add a sweet and spicy contrast.
- On Cheese Boards: These pickles pair beautifully with sharp cheeses and cured meats.
- In Salads: Chop them up and toss them into salads for an unexpected flavor burst.
- Holiday Gift: Dress them up with a ribbon and tag for a delightful homemade gift.
Fun Fact: The Science Behind Canning
Did you know that the canning process not only preserves your food but also kills off harmful bacteria? By using heat and sealing the jars, you create a vacuum that keeps air and bacteria at bay. This is why it’s crucial to follow proper canning techniques!
Final Thoughts: Get Creative!
Experiment with your Red Hot Cinnamon Pickles by trying different spices or adding a bit of ginger for a kick! The beauty of canning is the opportunity for creativity—so don’t be afraid to make this recipe your own.
Grab those cucumbers, unleash your culinary creativity, and embark on a delicious journey with Red Hot Cinnamon Pickles. Happy canning!
