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4 quarts =1 gallon

2 gal oversized whole cucumbers
2 c pickling lime
9 qt water
1 c white vinegar
Christmas Red Food Coloring
1 Tbsp alum
8 stick cinnamon
8 c water
10 c sugar (use a whole 5 lb bag of sugar)
1  pkg red hots cinnamon candy
10 pieces  cinnamon disks hard candy
2 -3 drops cinnamon oil
1 drop cherry flavoring
2 drops apple flavoring
1/3 cup white corn syrup

1. Wash and peel the cucumbers.

2. Cut into 1/2-inch slices
I like to use the lid off of an old salt shaker to cut my centers out..
…or my apple corer.. it works great to remove the seeds from center of cucumbers to make a clean ring very fast.
3. Next, using a a crock, churn or a large stainless steel pot.. DO NOT USE ALUMINUM (as will react with lime and turn cakes black) Mix lime and 8 1/2 qts. water

4. add cucumber rings

5. cover with clean dish towel and let soak 24 hours.
(I am doing a DOUBLE batch so I am using two large churns to do all mine at once. )


1. Drain and wash well with clear cool water.

2. Rinse out churn and cover cucumbers in clean, cool water and soak 3 hours or more

3. after the cakes have finished setting in the water, drain off water, and add to very large pot.

4. In a separate large pot combine the vinegar, food coloring, alum and enough water to cover cucumbers.

5. Pour the food coloring mixture over your cucumber rings. Bring to a boil, then reduce heat and simmer for 2 hours.

6. Drain and discard water.


7. Mix cinnamon sticks, 8 cups water, 5 pound bag sugar 1 bag red hot candy, 10 pieces cinnamon disks candy and bring to a boil.

8. Stir until the hard candy has melted.

9. Very Carefully Pour mixture over cucumbers.

10. Add only a DROP of cherry flavoring, 2-3 drops cinnamon oil, and 2 drops apple flavoring (can use only cinnamon oil)

11. Bring this mixture to a boil. Remove from heat and soak overnight. I use a plate to weigh down my cakes in the syrup.


1. Remove rings and put in jars with broken up  piece of cinnamon stick in each sterilized jar.

2. Add 3/4 cup white corn syrup to syrup and bring syrup mixture to a boil

3. Ladle over your cucumber rings with syrup leaving 1/2 inch head space.

4. Make sure top of jar rim is clean and dry. Take hot lids and add to clean h to jars.  tighten bands slightly.

5. add your water to Pressure Canner, place 10 pints into the canner. Attach lid. Bring to pressure. Add weight. Once you reach ten pounds pressure turn off the oven and let pressure drop naturally.

(Note : If water bathing – Place jars in bath and bring to a boil. Boil for 10 minutes.)

6. Carefully remove jars from water  and tighten rings on lids. Cool.

7. Check to make sure all jars sealed. If you have any that did not, place in fridge to be consumed.  Wipe down the jars and store in a cool dark place.



Makes 16 pints.



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