Best Cinnamon Apple Ring Pickles From Scratch Recipes

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OMG DELICIOUS CINNAMON PICKLED CUCUMBER RINGS CUKES



Omg Delicious Cinnamon Pickled Cucumber Rings Cukes image

These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort!

Provided by lovin2cook

Categories     Greens

Time P5DT3h

Yield 6 quarts, 30 serving(s)

Number Of Ingredients 8

2 gallons cucumbers, sliced (best to use overripe cucumbers that have gotten large and yellowed at the end of the season...the la)
2 cups pickling lime (calcium hydroxide)
1 tablespoon alum
1 ounce red food coloring
3 cups apple cider vinegar
8 cinnamon sticks
14 1/2 cups sugar
1 cup red-hot candies

Steps:

  • Peel cucumbers and slice about 1/4"-1/2" thick.
  • Remove the seeds by cutting a circle out of the middle.
  • They will be donut shaped.
  • Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours.
  • Wash and drain slices very well.
  • Cover with cold water and soak for 3 hours.
  • Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot.
  • Simmer for 2 hours.
  • Drain and throw away solution.
  • Melt red hots in 2 cups water.
  • Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil.
  • Pour mixture over cucumbers.
  • Let sit until next day.
  • For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION.
  • Pour hot solution back over cucumbers.
  • Sit until next morning.
  • On third morning, heat solution with cucumbers included.
  • Do not boil!
  • Place cucumbers in jars while hot and seal!
  • Refrigerate after jars reach room temperature.
  • Serve cold.

CINNAMON CUCUMBER PICKLES



Cinnamon Cucumber Pickles image

Don't be put off by the steps involved in making these pickles. It is not really hard at all, just takes a few minutes of planning time to work out the cooking when it is best for your schedule. The end results are well worth the effort. People do not believe that these are cucumber pickles. Most people think they are cinnamon apple rings.

Provided by Jellyqueen

Categories     Vegetable

Time P3DT30m

Yield 6-8 pints

Number Of Ingredients 11

7 lbs cucumbers
1 cup pickling lime
1 gallon water
1 cup vinegar
1 (1 ounce) bottle red food coloring
1 tablespoon alum
2 cups vinegar
2 cups water
12 cups sugar
8 cinnamon sticks
1 (12 ounce) package red-hot candies

Steps:

  • Select large overripe cucumbers.
  • Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
  • Soak in lime and 1 gallon water for 24 hours.
  • Wash.
  • Soak, covered with ice water for 3 hours.
  • Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
  • Pour over cucumbers and simmer for 2 hours.
  • Pour off liquid.
  • Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
  • Pour over cucumbers and let stand for 24 hours.
  • Pour syrup back into a large pot and bring to a boil.
  • Put cucumbers in jars and pour hot syrup over cucumbers.
  • Place 1 of the cinnamon sticks from the mixture in each jar.
  • Process for 10 minutes in water bath for pints and 15 mintes for quarts.

Nutrition Facts : Calories 1648.9, Fat 0.6, SaturatedFat 0.2, Sodium 27, Carbohydrate 419.2, Fiber 2.6, Sugar 408.5, Protein 3.4

SPICED APPLE RINGS



Spiced Apple Rings image

Nostalgic for some tasty, old-fashioned treats? Start with spiced, candied apple rings.

Provided by Renee Pottle

Categories     Canning

Time 40m

Yield 5 pints

Number Of Ingredients 10

5 pounds of 2 ½ inch diameter apples
8 cups of water and 2 Tbsp of vinegar
4 ½ cups of sugar
2 ¼ cups water
⅓ cup red hot cinnamon candies
½ cup cider vinegar
1 lemon, sliced
1 Tbsp whole cloves
1 Tbsp whole allspice berries
½ Tbsp ground mace

Steps:

  • Peel and core the apples. Slice into ½ inch rings. Add apple rings to a large pot filled with the 8 cups of water and 2 Tbsp vinegar to prevent the apples from browning.
  • In another large pot combine the remaining ingredients.
  • Bring to a boil over medium heat. Be sure to stir almost constantly so the sugar doesn't burn. Reduce heat and let simmer 3-5 minutes (the candy should be dissolved by this point).
  • Drain the apple rings and add to the syrup. Gently stir the apple rings into the syrup and simmer for 5 minutes.
  • Fill 4-5 clean, hot, pint canning jars with the apple rings. Remove the lemon slices from the syrup.
  • Pour the syrup over the rings leaving ½ inch headspace. Wipe the jar lips with a moist paper towel, add lids, and process in a water bath canner for 10 minutes.

CINNAMON RING PICKLES



Cinnamon Ring Pickles image

sweet red colored pickle chunks, reminds one of watermelon rind preserves, a polish and french canning recipe, originating in northern minnesota

Provided by 1008511

Categories     Vegetable

Time 7m

Yield 12 pint jars

Number Of Ingredients 10

3 gallons pails large pickles, green not yellow
2 cups pickling lime juice
3 gallons water
1 gallon apple cider vinegar
1 (8 ounce) bottle red food coloring
1 tablespoon alum
10 -12 cups sugar
4 cups apple cider vinegar
1 (16 ounce) package red-hot candies
8 cinnamon sticks

Steps:

  • 1st day; peel and slice large cucumbers enough to make 2 gallons.
  • put 2 cups lime juice with 2 gallons water let stand overnight.in a crock or plastic pail.
  • 2nd day; drain cucumbers and wash well. soak in cold water 2 hours, set aside.
  • mix; 1 cup dark vinegar ,1 small bottle red food color, 1 tbls alum with 3 qts water,pour over cucumbers simmer 2 hrs on stove.drain and throw liquid away.
  • syrup:.
  • 4 cups water.
  • 10-12 cups sugar.
  • 4 cups dark vinegar.
  • 1 pkg cinnamon red hot candies.
  • 8 cinnamon sticks.
  • bring to a boil, pour over cucumbers in crock or pail.
  • 3rd day:drain, reboil syrup, repour over cucumbers, (take out cinnamon sticks when boiling.
  • 4th day ; same as third.
  • 5th day ; drain and place cucumbers in 12 pint sized jars, heat up syrup ,pour over cucumbers, seal in hot water bath 10 minutes, you could half the recipe for 6 jars.

EASY PICKLED APPLES



Easy Pickled Apples image

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 pound medium apples, cored (2 apples)
1/2 cup water
1/2 cup honey
1/2 cup white wine vinegar
3 whole star anise
3 cardamom pods
2 cinnamon sticks (3 inches)
1 teaspoon kosher salt
1 teaspoon whole allspice
1 to 2 bay leaves
1 teaspoon whole peppercorns

Steps:

  • With a mandoline or vegetable peeler, cut apples into very thin slices. Place apples in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over apples. Cover and refrigerate overnight.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.

CINNAMON PICKLES



Cinnamon Pickles image

Make and share this Cinnamon Pickles recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time P4D

Yield 12 pints

Number Of Ingredients 10

2 gallons prepared cucumbers, peeled,ends removed,cored and cut into rings or sticks (measure after slicing)
8 1/2 quarts water
2 cups pickling lime
1 tablespoon alum
2 cups vinegar
2 cups water
1 1/2 ounces red food coloring
10 cups sugar
6 cinnamon sticks
8 -10 ounces red cinnamon candies

Steps:

  • Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
  • Combine water and lime.
  • Soak prepared cucumbers in lime-water for 24 hours.
  • Drain and wash 3 times in cold water.
  • Cover with cold water and let sit for 3 hours.
  • Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup.
  • Add drained cucumbers and simmer, covered, for 2 hours.
  • Let stand overnight.
  • Drain off syrup, reheat and pour over pickles daily for 3 days.
  • Pack in hot jars and seal.

GLAZED APPLE CINNAMON RING



Glazed Apple Cinnamon Ring image

A favorite quick and easy breakfast dish. The intoxicating smell of baking cinnamon rolls and roasting apples will have you standing around the oven drooling as you peek through the oven window. This recipe originally started from the Pampered Chef recipe "Apple Nut Ring", but over the years was evolved into a wonderfully amazing breakfast oozing with sweet frosting, plump raisins, pecans, and roasted apples. These are phenomenal served warm with a large glass of milk. Adapted from Sweet Peas Kitchen and she barely adapted it from Pampered Chef. Enjoy!

Provided by Sharon123

Categories     Breakfast

Time 35m

Yield 10 serving(s)

Number Of Ingredients 5

2 (7 1/2 ounce) packages refrigerated cinnamon rolls (5 count)
2 medium granny smith apples
1 tablespoon ground cinnamon
1/3 cup raisins
1/3 cup chopped pecans (or walnuts)

Steps:

  • Preheat oven to 400°F Separate cinnamon rolls and flatten slightly. Arrange cinnamon rolls in an overlapping circular pattern on a baking stone or sheet pan.
  • Peel, core and slice apples into rings. Place apple rings on top of cinnamon rolls. Sprinkle raisins and nuts evenly around ring. Top with sprinkling of cinnamon.
  • Bake 20-25 minute or until a nice golden brown. Drizzle icing from cinnamon roll package on top of ring.

Nutrition Facts : Calories 218.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 28.1, Sodium 130.5, Carbohydrate 31.7, Fiber 2.8, Sugar 20.3, Protein 3.2

SWEET CINNAMON APPLE RINGS



Sweet Cinnamon Apple Rings image

Serve chilled as a side dish or in salads or use hot as garnish around roast turkey, ham or pork roast. These delicious apples will keep in the refrigerator for up to two weeks.

Provided by Annacia

Categories     < 30 Mins

Time 28m

Yield 8 serving(s)

Number Of Ingredients 5

5 cooking apples (medium to large)
2 cups sugar
2 cups water
1/2 teaspoon red food coloring (optional)
2 -3 sticks cinnamon, about 3 inches long

Steps:

  • Wash, and peel apples (peeling them is optional).
  • Cut each apple into 1/2-inch thick rings.
  • Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
  • Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
  • Stir over moderately low heat until sugar is dissolved.
  • Cook 10 minutes over medium heat.
  • Arrange apple rings in syrup.
  • Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
  • Remove apples from syrup and use as garnish or serve in syrup as a side dish.
  • Makes 16 apple rings, serving size is two-apple ring.

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