Christmas Red Pickles Recipe -
Christmas Red Pickles Recipe
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Christmas Red Pickles

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"These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time."

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Ingredients Edit and Save

Original recipe makes 10 pint jars Change Servings
  • PREP

    40 mins
  • COOK

    2 hrs 25 mins

    1 day 15 hrs 5 mins


  1. Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
  2. Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
  3. Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
  4. Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
  5. Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
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Reviews More Reviews

Jun 15, 2008

My great grandmother used to make these pickles for us every Christmas. They are unusual, but they taste incredible. This recipe is a perfect match to my grandmother's handwritten recipe from years ago. They do take a while to make, but they are completely worth the time.

Sep 08, 2009

I made these yesterday. I cut my pickles into spears and I didn't let them sit in the syrup overnight. I just canned them and put them in the waterbath. I figured they would be setting until the holidays anyway. It was all I could do not to eat the syrup with a spoon. Thanks for a great recipe. 9/3 Update..I made another batch and this time I cut them in 1/2 moons. They are even more beautiful then the first time.


31 Ratings

Jul 30, 2010

WOW....I can't believe how these taste. My husband has been looking for this recipe since his mother past away. THESE ARE INCREDIBLE.

Sep 11, 2011

These are awesome! Gave them away as Christmas gifts last year and now that the cucumbers in the garden are abundant people are calling to "request" them again this year! They do take some time....but they really are worth it! Has anyone tried this recipe using Ball Pickle Crisp granules yet?

May 29, 2009

my mother makes these a lot to sell. Most people who buy them think they are made with apples. They are very good, but a bit too cinnamon-y for my like.

Aug 09, 2011

Just finished making our first batch of these yesterday. As someone else stated, they can be time consuming, but oh my goodness are they worth it! Yum, yum, yum!!

Aug 31, 2010

My Grandmother has been making these pickles for years. They are awesome. Couldn't stop eating them, and everyone who has tried them loves them.

Dec 28, 2011

I make this recipe with zucchini and it's also amazing. They don't get soggy, but they are firm and the first time I saw them, I thought they were apples. The lady who made them sliced and cored them and canned them that way. They look really nice in a jar that way. Just make sure the zucchini aren't too fat to fit. If they are, then you have to cut them up. Great way to use up all that zucchini!


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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 8 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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