Cinnamon Red Hot Pickles AKA Christmas Pickles скачать в хорошем качестве

Cinnamon Red Hot Pickles AKA Christmas Pickles

Ingredients 8 lbs. cucumbers peeled, seeded & sliced LIME SOLUTION: 1 c. pickling lime https://amzn.to/3TcYe0y 4 c. water plus more to cover the cucumbers SIMMERING LIQUID: 1 T. red food coloring https://amzn.to/49Y1OBV 1 c. white vinegar 4 c. water plus more to cover the cucumbers RED HOT CINNAMON SYRUP: 2 c. white vinegar 2 c. water 10 c. granulated sugar 1 tsp. salt 12 oz. Red Hots cinnamon candies https://amzn.to/3RdEfws Instructions: DAY ONE: In the morning, peel the cucumbers and slice in half lengthwise. Using a spoon, gently scoop out the seeds and discard. Cut cucumbers into 1/4-inch half moon slices. LIME SOLUTION: In a very large non- reactive container, (I like to use a food-grade plastic bucket with lid) mix 1 cup pickling lime 4 cups of water. Add the cucumber slices; then add more water to cover them. Cover your bucket. Let stand for 24 hours at room temperature. DAY TWO: Drain and rinse the cucumbers thoroughly to remove as much of the lime solution as possible. Wash the bucket they were in. Return the cucumber slices to the clean bucket. Cover the cucumbers with ice water. Let stand for 3 hours. Drain the cucumbers and rinse well again. All of the lime should be removed from the cucumbers. SIMMERING LIQUID: In a large 8 quart pot mix 1 tablespoon red food coloring 1 cup white vinegar 4 cups of water. Add the cucumber slices and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch carefully to make sure the water does not evaporate so much that you risk burning the cucumbers. Add more water as needed. RED HOT CINNAMON SYRUP: Meanwhile, one hour before the cucumber finish simmering, make the Red Hot Cinnamon Syrup in a 5 quart pot 2 cups white vinegar 2 cups water 10 cups sugar 1 teaspoon salt 12 ounces Red Hot cinnamon candies Heat to a simmer and stir occasionally until the candies are dissolved, about 1 hour. Drain the cucumber simmering liquid and return the cucumbers to the pot. Pour the Red Hot Cinnamon syrup over them, and let them stand overnight. DAY THREE: The following morning, bring the cucumbers and syrup to a simmer. Pack the pickles into sterilized canning jars, cover with syrup leaving 1/4 inch of head space in each jar. Add a stick of cinnamon to each jar. Wipe the rims clean with a damp paper towel. Put new clean lids and screw on bands finger tight. Process the jars in a boiling water bath for 15 minutes. Makes approx 8 pints Pickles are best served cold. Note: you can add a whole cinnamon stick to each jar if you desire to. My recommended Amazon Items. Check out my storefront!! https://amzn.to/3PPs4F9 Check out my points!! You can earn gift cards by uploading receipts on items you have already purchased!! You can answer surveys too!! https://www.mypoints.com?rb=24288111 Have you tried fetch??? Scan receipts for points to redeem for gift cards!! So easy to use!! https://referral.fetch.com/vvv3/refer...