Christmas Red Pickles

1. 1

   Peel the cucumbers, cut them in half lengthwise, and use a spoon to scrape out the seeds. Slice the halves into 1/4-inch half-circles and place them in a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room-temperature water; pour it over the cucumbers, then add more water to cover the cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.

2. 2

   Drain the cucumbers and rinse thoroughly with cold water. Place them in a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.

3. 3

   Return the cucumbers to the stockpot. Add 1 cup vinegar, the food coloring, the alum, and enough water to cover by 1/2 inch. Bring to a boil, then reduce to a simmer and cook for 2 hours. Drain and let cool slightly before transferring to the glass or ceramic crock.

4. 4

   Combine the sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat, stirring until the sugar and candies dissolve. Pour over the warm cucumbers. Cover and let sit for 8 hours to overnight.

5. 5

   Pack the pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the inside of the jars to release any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Place the lids on and screw the rings on tightly.

6. 6

   Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and use a holder to lower the jars, spaced 2 inches apart, into the boiling water. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 15 to 20 minutes.

7. 7

   Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to make sure it does not move up or down. Remove the rings for storage and keep in a cool, dark place. Refrigerate any jars that do not seal.

• Calories 83.24 kcal Low Source
• Protein 0.0 g Low Source
• Carbs 21.62 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 2.91 mg Low Source
• Fiber 0.06 g Low Source
• Sugar 20.38 g High
• Added Sugar 0.25 g Low Source
• Calcium 1.5 mg Low Source
• Iron 0.01 mg Low Source
• Potassium 0.64 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Food Dyes 🎨