Wednesday, July 12, 2017

Rosie's Cinnamon Candy Cucumbers

I get so excited when I find a food that is totally unexpected and excites me so much I can't wait to try it and make it myself! I especially love it when I can connect that recipe to a special memory or person. Such a recipe is what I want to share with you today!

A couple Saturdays ago, I was at church picking up my dishes from that evening's VBS fellowship when a friend was at the table nibbling something I had not seen on the table earlier but piqued my curiosity. Those pretty little red things caught my eye. They looked like red celery, had the crunch of water chestnuts, and had the lightly sweet flavor of a gentle cinnamon. I knew then and there I would would have to go on a embarrassingly relentless search for the person who brought the little jewels and figure out what they were and how they were made. As fate would have it, when I was ready to leave, I was blocked in and had to go back in to wait until I was able to leave. Would you believe when I went back in, I sat down right in front of the dear lady who had actually made my newly discovered gems?! I was so excited! Her name is Rosie, and I have come to know her as a sweet friend over the last few years. I enjoy her company so very much! I have enjoyed every minute I've ever spent in her presence. I have always left a visit with her happy and cheerful. She spent the next few days kindly and patiently answering my many questions.

Today, I present to you Cinnamon Candy Cucumbers! The following is the picture of the original recipe as Rosie sent it to me. I changed the name as a personal preference, added a couple details, and changed the processing time in my directions below, but the recipe ingredients and measurements are the same.

Cinnamon Candy Cucumbers 
2 gallons of slicing cucumbers (about 10 lbs)
2 c pickling lime
2 gallons water
1 c vinegar
1 T alum
2 c vinegar
2 c water
10 c sugar
3 10oz bags red hot cinnamon candy


Day one: Prepare 2 gallons of large cucumbers by peeling, seeding, and cutting into 1/4" slices. 

Soak overnight in a mixture of 2 c lime and 2 gallons of water. 

The lime will settle to the bottom and is normal. The recipe didn't say to, but I stirred mine around every so often. 

Day two:
Pour off lime water and wash.

You want to wash
Well to remove the
Soak two hours in cold water. I added some ice since the water coming through my pipes doesn't get very cold without running a long time during the summer.

Drain that water again. Then mix 1 cup vinegar, 1 T alum and enough water to cover cucumbers. Soak two hours and drain.

Just before the two hour soak is over, mix and boil 2 cups vinegar, 2 cups water, 10 cups sugar, and 3 10oz. bags of candies.

Pour the hot liquid over the cucumbers. Not all my candies would completely dissolve. I finally gave up and poured them over the cucumbers. They eventually dissolved on their own.

It looks a lot different the next morning!

Day 3 and Day 4:
Place a large pan under a colander, and drain the cucumbers.

Bring the drained liquid to a boil, and pour the hot liquid back over the cucumbers. 

Day five:
Drain the cucumbers and reserve the liquid the same as above. Pack the cucumbers in pint jars leaving 1/4" headspace. 

Bring the reserved liquid to a boil and pour over the cucumbers leaving a 1/4" headspace.

Wipe the rims clean with a damp paper towel or cloth, and seal with a flat lid and ring. Process in a rolling water hot water bath for 10 minutes. Turn off the heat and let the jars sit in the water ten minutes before removing them from the water to avoid the liquid siphoning from the jars.

Until we meet again, may you be blessed!
*To ensure the safety of your food, follow the guidelines given by the USDA. I do not know if this recipe has not been tested or approved. 

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