Time P5DT3h Yield 6 quarts, 30 serving(s) Number Of Ingredients 8 Steps:
Peel cucumbers and slice about 1/4"-1/2" thick. Remove the seeds by cutting a circle out of the middle. They will be donut shaped. Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours. Wash and drain slices very well. Cover with cold water and soak for 3 hours. Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot. Simmer for 2 hours. Drain and throw away solution. Melt red hots in 2 cups water. Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil. Pour mixture over cucumbers. Let sit until next day. For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION. Pour hot solution back over cucumbers. Sit until next morning. On third morning, heat solution with cucumbers included. Do not boil! Place cucumbers in jars while hot and seal! Refrigerate after jars reach room temperature. Serve cold.
Time 45m Yield Makes about 1 1/2 cups Number Of Ingredients 9 Steps:
Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let “cure” at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse). Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
Time 5h20m Yield about 3 to 4 cups Number Of Ingredients 7 Steps:
Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution. In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.
More about “omg delicious cinnamon pickled cucumber rings cukes recipes”
Time P3DT14h15m Yield 48 Number Of Ingredients 12 Steps:
Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours. Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot. Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally. Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot. Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight. Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours. Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours. Heat cucumbers and syrup to a boil. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
