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CINNAMON STICK PICKLES

CINNAMON STICK PICKLES Lydia Petersheim Peel real big pickles. Seed and slice pickles in sticks (about 2 gallons of sticks). Put in crock or canner with 2 cups lime and water to cover. Soak 24 hours. Drain and wash. Soak again in plain water for 4 hours. Drain and cover with the following: 1 C. vinegar 1 tsp. alum ? bottle red food coloring Water (to cover) Simmer for 2 hours. Drain and throw away liquid. Make syrup of the following: 1 T. salt 2 C. water 1 12 oz. pkg. red cinnamon candy 10 C. white sugar 2 C. vinegar Bring to a boil and pour over cooked pickles. Let stand for 24 hours. Drain and bring syrup to a boil again. Pour over pickles. Do this for 3 days. Drain and pack in jars; heat syrup to boil and pour in jars. Cold pack 10 minutes.

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