Eating is life. Don't be ruled by food, you do the ruling! Make decisions that impact not only what you put in your mouth but what impacts your total health and total life
Thursday, January 3, 2013
Christmas Cinnamon Pickles
Okay so a start to the new year, a new recipe. This is a personal favorite sneaky recipe of mine from the holidays.
This recipe is enough for 1 jar because I like to do thing in small batches :)
Cinnamon Christmas Pickles
1-1/2 ounceslarge cucumbers
Peel cucumbers. Cut the cucumber into 1/4 inch circles and remove seeds (this is totally optional, feel free to cut up however you want) and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 cup 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.
Peeled and deseeded Not peeled/deseeded
(look you can pass these off as apples) (clearly a pickle)
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.
Return the cucumbers to the pot, add the food coloring, alum, 1/2 tsp 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.
Stir together sugar, 1 1/4 tsp cups vinegar, 1 1/4 tsp 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.
Pack pickles into pint jar, and process in a hot water bath for 15 to 20 minutes. Refrigerate jars if it does not seal.
(you can see that this batch I didn't remove the seeds/peel. They don't bother me and I was eating them, so knew they were pickles. If you are tricking other people to think it's cinnamon apples you should peel and deseed)