Red Cucumber Pickles Recipe

Name: Red Cucumber Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 gal. large cucumbers, peeled, seed raked and cut up; 2 1/2 gal. water with 2 c. lime; 1 1/2 oz. bottle red food coloring; 1 c. vinegar; 3 c. vinegar; 3 c. water; 30 oz. red hot candies; 12 cinnamon sticks; 12 c. sugar; 1 lb. alum

Servings: persons

2 gal. large cucumbers, peeled, seed raked and cut up
2 1/2 gal. water with 2 c. lime
1 1/2 oz. bottle red food coloring
1 c. vinegar
3 c. vinegar
3 c. water
30 oz. red hot candies
12 cinnamon sticks
12 c. sugar
1 lb. alum

1
Soak prepared cucumbers in 2 1/2 gallons of water and 2 cups lime for 24 hours.
2
Rinse several times.
3
Soak in tap water for 3 hours.
4
Combine food coloring, 1 cup vinegar, alum and cucumbers with enough water to cover them.
5
Simmer for 3 hours, drain. Combine the 3 cups vinegar, 3 cups water, red hots, cinnamon and sugar, bring almost to boil.
6
Pour over the pickles on Monday, let stand 24 hours.
7
Tuesday reheat and let stand 24 hours.
8
Repeat Wednesday and Thursday.
9
Seal on Friday.

3597

kcal

Calories

Fat

972

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

You need 10 ingredients. The key ingredients include: 2 gal. large cucumbers, peeled, seed raked and cut up, 2 1/2 gal. water with 2 c. lime, 1 1/2 oz. bottle red food coloring, 1 c. vinegar, and more.

Yes, Red Cucumber Pickles 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.

Red Cucumber Pickles

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