This recipe for delicious and festive cinnamon pickles was shared with me by Josie Thevis who is active in promoting and practicing German traditions brought to Louisiana by its early settlers. I think these may be the most delicious pickles I’ve ever tried. Their beautiful color make them perfect for holiday gift-giving.
12 very large cucumbers
1 cup pickling lime
1½ cups vinegar, divided
1½ tsps red food coloring
1 tsp alum
4 whole cinnamon sticks, broken in half
5 cups sugar
1 (10 ounce) package Ferrara Red Hots candy
Peel cucumbers with a potato peeler, slice in half and remove centers with an apple corer, removing all seeds. If you are making rings, slice cored cucumber into ½” slices. For sticks, cut cucumber lengthwise into ½” sticks. In a large bowl combine pickling lime and cucumber. Add water to cover and soak for 24 hours. Drain and rinse well, then soak cucumbers in ice water for three hours. Drain and set aside. In a large saucepan, combine ½ cup vinegar, food coloring and alum. Add cucumbers and enough water to cover. Bring to a boil. Then reduce heat and simmer for 2 hours. Drain. To the pot add cinnamon sticks, remaining vinegar, 1 cup water, sugar and red hots. Bring to a boil then place in jars and seal.