A delightful twist on traditional pickles, these cinnamon-infused cucumber rings are perfect for snacking or as a unique addition to your meals.
Peel the cucumbers and slice them into 1/4-inch thick rings.
Use a sharp knife to ensure clean cuts for even pickling.
Remove the seeds from the cucumber slices to create ring shapes.
A small spoon can help scoop out the seeds easily.
Soak the cucumber rings in a mixture of water and pickling lime for 24 hours.
Stir the solution occasionally to ensure even soaking.
Rinse and drain the cucumber rings thoroughly, then soak them in fresh water for 3 hours.
Change the water halfway through to remove any residual lime.
In a large pot, combine the cucumber rings, alum, food coloring, 1 cup of vinegar, and enough water to cover. Simmer for 2 hours.
Keep the heat low to avoid overcooking the cucumbers.
Drain the cucumbers and discard the liquid.
Use a colander to make draining easier.
In a pot, melt sugar in 2 cups of water, then add the remaining vinegar and cinnamon sticks. Heat until hot but not boiling.
Stir constantly to dissolve the sugar completely.
Pour the hot pickling solution over the cucumbers and let sit overnight.
Ensure the cucumbers are fully submerged in the solution.
For the next two mornings, reheat the pickling solution and pour it back over the cucumbers.
Do not boil the solution to preserve the cucumbers' texture.
On the third morning, heat the cucumbers with the solution, then pack them into jars and seal while hot.
Leave a small gap at the top of the jars to allow for expansion.
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