Red Hot Cinnamon “Apples” Recipe
By July 1, 2016Published:
- Yield: 6 pints
- 7 pounds medium to large cucumbers peeled and halved lengthwise
- 4 tablespoons plus 1 teaspoon Ball Pickle Crisp Granules divided
- 2 teaspoons red food coloring
- 1 teaspoon alum
- 3 cups distilled vinegar divided
- 7 cups sugar
- 1 8-ounce package Red Hot Cinnamon Candies
- 1 stick cinnamon
- Using a spoon, scrape the seeds out of the center of the cucumbers. Cut the cucumbers into 1⁄4- to 1⁄2-inch slices. In a deep stockpot, dissolve 3 tablespoons of Pickle Crisp Granules in a quart of water. Add the cucumber slices and enough water to cover. Cover and refrigerate overnight.
- Drain the cucumbers and rinse with cold water then drain again. Return the cucumbers to the stockpot and add the food coloring, alum, 1 cup of vinegar, 1 tablespoon of Pickle Crisp Granules and enough water to cover the cucumbers. Bring the mixture to a boil over high heat and then reduce the heat to low and simmer 2 hours, stirring occasionally. Remove the stock pot from the heat, and carefully drain the hot liquid from the cucumbers. Warm and drain the Mason jars and transfer the cucumbers to the jars.
- Meanwhile, in a separate deep sauce pan, combine the sugar, 2 cups of vinegar, 2 cups of water, red hot candies, cinnamon stick and the remaining 1 teaspoon of Pickle Crisp Granules. Place over medium heat, stirring frequently, until the sugar and candies have dissolved completely. Carefully pour the hot syrup over the cucumber slices in the jars, allowing 1⁄2 inch of headroom in each jar. Wipe down the rims of the jars. Place a lid and screwband on each jar. Place the jars in a boiling water bath and process 15 minutes. Remove the jars from the water bath and allow to cool completely on a wire rack. Store the pickles in a cool, dark place for 6 weeks before enjoying.