Red Hot Crisp Cucumbers – a delicious recipe with lime, vinegar, coloring, sugar, cinnamon, red hots. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut cucumbers in 1/2-inch slices.
2
Soak in lime in cold water, enough to cover cucumbers.
3
Soak 24 hours, stirring often.
4
Remove from lime water.
5
Wash in cold water; drain.
6
Add more cold water to cover.
7
Set 3 hours and drain.
8
Add vinegar and food coloring and cover with water.
9
Boil for 5 minutes.
10
Simmer 1 hour.
11
Stir often.
12
Drain liquid and discard.
13
Mix 5 1/2 pounds sugar, cinnamon sticks, red hots and 2 quarts vinegar.
14
Bring to boil and pour over cucumbers.
15
Set for 24 hours.
16
Drain juice and bring to boil.
17
Add to cucumbers again.
18
Do this for 3 days.
19
Then put all ingredients in pan.
20
Bring to boil and put in sterile jars and seal.
21
Put one cinnamon stick in each jar.
3119
kcal
Calories
2
g
Fat
835
g
Carbs
18
g
Protein
FatCarbsProtein
* 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 8 ingredients. The key ingredients include: 2 c. lime, 2 c. vinegar, 1 bottle red food coloring, 5 1/2 lb. sugar, and more.
Yes, Red Hot Crisp Cucumbers falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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