Oh wow. Thank you so much! I've never made pickles before, but I must
learn how to make these. I'm tickled!


On Fri, 12 Nov 2004 02:10:02 -0500, wrote:

>Your memory is correct; they ARE made with red hots!
>
>CHRISTMAS PICKLES
>Recipe By :
>Serving Size : 8 Preparation Time :0:00
>Categories : Holidays
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ ------------------------------
> -----SOAKING SOLUTION-----
> 9 Large cucumbers -- (8 to 10)
> 2 c Pickling lime
> 2 ga Water
> -----BOILING SOLUTION-----
> 1 c Vinegar
> 1 Bottle Red Food Coloring
> (Shilling's is prettiest)
> 1 tb Alum
> -----SYRUP-----
> 2 c Vinegar
> 10 c Sugar -- (5 pounds)
> 2 c Water
> 14 oz Red hots -- (12-14 oz.)
> 8 Cinnamon sticks -- l per jar
> 2 ts Salt
> 8 pt Canning jars
>
> 1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be
>removed with an apple corer. Slice into 1/2 to 3/4 inch wide rings. Soak
>overnight in lime and water in a porcelain container (use non-aluminum).
>
> 2. Wash, drain; soak in clear water and covered with ice cubes for 3
>hours. Drain.
>
> 3. Put in large pot. Cover with water and other ingredients for the
>boiling solution. Boil for 1 hour; then drain.
>
> 4. Make syrup and bring to boil to
>dissolve sugar. Use one cinnamon stick for each jar you think you will
>have. Pour syrup over cucumbers and let stand overnight.
>
> 5. Drain syrup from cucumbers into separate pan and bring to a boil.
>Pour back over cucumbers. After cool, cover with Saran wrap.
>
>6. Repeat step 5 for 3 days.
>
>7. On the fourth morning, heat syrup again. While heating, pack
>cucumbers in sterilized pint jars (larger jars can be used) with
>cinnamon stick. Pour heated juice into jars to fill up almost to top. If
>you don't have enough, make more juice of water and red food coloring.
>Seal jars. Putting in water bath is optional.
>
>"I've been lurking for a few days, and I thought if anyone could help
>me, it would be someone here. When I was very young, between 5 and 7, my
>babysitter would feed me these pickles she had made. I remember asking
>for them first thing every time I stayed there. She has long since
>passed away, and only one person I've asked has known what I'm talking
>about, but she didn't know how to make them. I know she used food
>coloring in them as they were either bright red or bright green...she
>may have called them christmas pickles. They were sliced about as big as
>silver dollars and they had a very sweet, very tangy taste.....so tangy,
>if you ate too many, your tongue would start to burn. Some one told me
>they had heard they were made with "red hots" candies, but it may have
>just been plain cinnamon. They were in a syrup the consistancy of nectar
>or maybe a little thicker, and they were very crisp. Has anyone ever had
>these? I would love to be able to make them. I've enjoyed reading your
>posts. Thanks for the ideas!
>~North"
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