OMG DELICIOUS CINNAMON PICKLED CUCUMBER RINGS CUKES
These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort!
Provided by lovin2cook
Categories Greens
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.
CINNAMON CUCUMBER RINGS
Make and share this Cinnamon Cucumber Rings recipe from Food.com.
Provided by TWS8034
Categories Vegetable
Time P3DT3h
Yield 6-10 jars, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cucumbers.
- add lime and 8 1/2 qts water.
- let stand 24 hrs.
- drain, rinse, soak 3 hrs in cold water.
- drain again.
- simmer for 2 hrs in vinegar, red color, alum and enough water to cover.
- drain.
- Heat to make syrup of the last 5 ingredients (vinegar, water, sugar, and cinnamon sticks, and red hots).
- Pour over the cucumbers.
- let stand overnight or 8 hrs.
- Drain and reheat syrup and pour over again letting stand for another 8 hours.
- Heat syrup a 3rd time, pack rings in jars and fill with hot syrup and seal.
CANDIED CUCUMBER RINGS (GREAT USE FOR OVERSIZED CUCUMBERS)
This is a great way to use the surplus of oversized cucumbers. They are a great change that tastes NOTHING like a cucumber. No one will believe it when you say they are cucumbers rather your guests will think they ate great, crispy, RED, hot, cinnamony apples. The oversized cucumbers are the best because they have thicker walls and hold good ringed shapes. It sounds like a huge amount to work to read the directions by it is mostly just sitting time and they are GOOD.
Provided by h jones
Time P4DT2h
Yield 2 gallons
Number Of Ingredients 8
Steps:
- Remember to use a non reactive cooking pot when doing this recipe. The metal will react with the lime and turn everything BLACK.
- Combine cucumber rings, lime and 8 1/2 quarts of water in large container; let stand for 24 hours.
- Drain, then rinse in clear water. Cover with water; let stand 3 hours; then drain.
- Place cucumbers in large kettle; add 1 cup vinegar, food coloring, alum, and enough water to cover. Bring to a boil, then simmer for 2 hours and drain.
- Combine remaining 2 cups vinegar, 2 cups water, sugar, cinnamon and candy in large saucepan; bring to a boil, stirring until sugar in dissolved. Pour over cucumbers; let stand 24 hours.
- Drain, reserving syrup. Bring syrup to a boil; pour over cucumbers. Let stand for 24 hours.
- Drain, reserving syrup. Bring syrup to a boil; pour over cucumbers. Let stand for 24 hours. *This is the last day of soaking.
- After last day of soaking then heat syrup and cucumbers. Pack into hot sterilized jars, covering cucumbers with syrup, leaving 1/2 inch head space. Cover with sterilized lids and bands screwing bands tight.
Nutrition Facts : Calories 4180.2, Fat 1.8, SaturatedFat 0.6, Sodium 49.9, Carbohydrate 1059.5, Fiber 8.2, Sugar 1025.5, Protein 10.7
SPICY MOCK APPLE RINGS
You can use cucumbers, zucchini, or apples to make these homemade spiced rings. My family can't tell the difference from apples to zucchini. It is easy but takes a couple of minutes each day for about a week to make. Well worth the small effort!
Provided by Holly M.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT10h10m
Yield 50
Number Of Ingredients 13
Steps:
- Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again.
- Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid.
- Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
- Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars 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.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 22.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 10.1 mg, Sugar 21.5 g
SPICY CUCUMBERS
Make and share this Spicy Cucumbers recipe from Food.com.
Provided by J e l i s a
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean cucumbers and slice 1/4" thick (unpeeled).
- Sprinkle over with salt, stir and let sit for 10 minutes.
- Combine ingredients, toss and serve.
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