Spicy Mock Apple Rings Recipes

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SPICED APPLE RINGS

Make and share this Spiced Apple Rings recipe from Food.com.

Provided by dicentra

Categories     Apple

Time 1h

Yield 8 pints

Number Of Ingredients 7



Spiced Apple Rings image

Steps:

  • Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2" slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring.
  • In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring (if using).
  • Heat to a boil, stirring constantly until sugar dissolves then lower heat and simmer 3 minutes.
  • Drain apples and add to hot syrup, and cook for 5 minutes.
  • Fill prepared jars with apple rings and hot flavored syrup, leaving a 1/2" headspace.
  • Check for air bubbles and add more liquid if needed to maintain the 1/2" headspace.
  • Process pint or quart size jars in a boiling water bath for 20 minutes .
  • Adjust time according to your altitude.
  • NOTE: This can also be pressure canned. Pressure Canner - Hot pack pints or quarts and process for 8 minutes at the pressure specified according to your altitude and / or style of canner.

Nutrition Facts : Calories 1530.6, Fat 1.6, SaturatedFat 0.3, Sodium 23, Carbohydrate 395.8, Fiber 17.2, Sugar 370.3, Protein 1.9

12 lbs firm tart apples, no more than 2 1/2-inch diameter
12 cups sugar
6 cups water
1 1/4 cups white vinegar, 5
3 tablespoons whole cloves
3/4 cup red hot cinnamon candies or 8 cinnamon sticks
1 teaspoon red food coloring (optional)

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



Spicy Mock Apple Rings image

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

2 cups water, or amount to cover
1 cup pickling lime (calcium hydroxide)
4 cups zucchini, sliced
1 cup distilled white vinegar
¾ teaspoon alum
1 fluid ounce bottle of red food coloring
2 cups water, or amount to cover
1 cup distilled white vinegar
3 cups water, or amount to cover
5 cups white sugar
4 cinnamon sticks
½ cup cinnamon red hot candies
8 half-pint canning jars with lids and rings

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     Pickles

Time P2DT10h10m

Yield 50

Number Of Ingredients 13



Spicy Mock Apple Rings image

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

2 cups water, or amount to cover
1 cup pickling lime (calcium hydroxide)
4 cups zucchini, sliced
1 cup distilled white vinegar
¾ teaspoon alum
1 fluid ounce bottle of red food coloring
2 cups water, or amount to cover
1 cup distilled white vinegar
3 cups water, or amount to cover
5 cups white sugar
4 cinnamon sticks
½ cup cinnamon red hot candies
8 half-pint canning jars with lids and rings

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



Omg Delicious Cinnamon Pickled Cucumber Rings Cukes image

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.

2 gallons cucumbers, sliced (best to use overripe cucumbers that have gotten large and yellowed at the end of the season...the la)
2 cups pickling lime (calcium hydroxide)
1 tablespoon alum
1 ounce red food coloring
3 cups apple cider vinegar
8 cinnamon sticks
14 1/2 cups sugar
1 cup red-hot candies

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