Christmas Red Pickles

Christmas Red Pickles

bobbi s. 0

"These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time."
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1 d 15 h 5 m servings 85 cals
Serving size has been adjusted!

Original recipe yields 80 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 ...

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...

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

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...

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.

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!!

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.

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 cor...

I'm going to make these this summer, my grandmother made them, and they are worth the work!