Christmas Red Pickles

Recipe View Prepare the Cucumbers: Peel the cucumbers, halve them lengthwise, and use a spoon to scrape out the seeds. Slice the halves into 1/4-inch thick half-circles and place them in a glass or ceramic crock. (Prep time: 30 minutes)

Recipe View Lime Soak: Dissolve the pickling lime in about 1 quart of room temperature water. Pour this mixture over the cucumbers, then add enough additional water to cover the cucumbers by 1/2 inch. Let stand at room temperature for 24 hours. (Soak time: 24 hours)

Recipe View Rinse and Re-soak: Drain the cucumbers and rinse them thoroughly with cold water. Place them into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again. (Soak time: 3 hours)

Recipe View Simmer in Vinegar: Return the cucumbers to the stockpot. Add 1 cup of vinegar, red food coloring, alum, and enough water to cover by 1/2 inch. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 2 hours. (Cook time: 2 hours)

Recipe View Cool and Transfer: Drain the cucumbers and let them cool slightly before placing them back into the glass or ceramic crock. (Cool time: 30 minutes)

Recipe View Candy Syrup: In a saucepan, combine the sugar, remaining 2 cups of vinegar, 2 cups of water, cinnamon red hot candies, and cinnamon sticks. Stir over medium heat until the sugar and candies are completely dissolved, creating a luscious, vibrant syrup. (Prep time: 15 minutes)

Recipe View Infuse the Pickles: Pour the warm syrup over the warm cucumbers. Cover the crock and let it sit for at least 8 hours, or preferably overnight, to allow the flavors to meld and deepen. (Infusion time: 8-12 hours)

Recipe View Jarring: Pack the pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to release any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly. (Prep time: 30 minutes)

Recipe View Water Bath Processing: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and carefully lower the jars into the boiling water using a jar holder, ensuring they are spaced about 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 15 to 20 minutes. (Process time: 30-40 minutes)

Recipe View Cool and Seal: Remove the jars from the stockpot and let them rest on a towel-lined surface, several inches apart, for 12 to 24 hours. Avoid disturbing them during this time. After they have cooled completely, press the center of each lid with a finger to ensure it does not move up or down – this indicates a proper seal. Remove the rings for storage and store the sealed jars in a cool, dark area. Refrigerate any jars that do not seal properly. (Cool time: 12-24 hours)