Cinnamon Pickle Rings

Name: Cinnamon Pickle Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 gal. cucumbers, peeled, sliced and cored; 2 c. lime; 8 1/2 qt. cold water; 2 c. vinegar; 1 oz. red food coloring; 2 Tbsp. alum; 4 c. vinegar; 4 c. water; 14 sticks cinnamon; 8 c. sugar; 16 oz. red hot cinnamon candies

Eats Now Editorial Team · 3223 kcal · General

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Cinnamon Pickle Rings – a delicious recipe with cucumbers, lime, cold water, vinegar, red food coloring, alum. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 gal. cucumbers, peeled, sliced and cored
2 c. lime
8 1/2 qt. cold water
2 c. vinegar
1 oz. red food coloring
2 Tbsp. alum
4 c. vinegar
4 c. water
14 sticks cinnamon
8 c. sugar
16 oz. red hot cinnamon candies

1
Mix lime and cold water.
2
Add cucumber rings.
3
Soak for 24 hours.
4
Drain and wash.
5
Soak again in cold water for 3 hours. Drain, then simmer 2 hours in vinegar, red food coloring and alum.
6
Drain.
7
Make syrup of last five ingredients.
8
Boil and pour over cucumber rings.
9
Let stand overnight.

3223

kcal

Calories

Fat

907

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 gal. cucumbers, peeled, sliced and cored, 2 c. lime, 8 1/2 qt. cold water, 2 c. vinegar, and more.

Yes, Cinnamon Pickle Rings falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
3223 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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