Spice Up Your Life: Fiery Red Hot Cinnamon Pickles Recipe
Are you ready to add a sweet, spicy, and crunchy kick to your life? Look no further than red hot cinnamon pickles! These vibrant, crimson-hued delights are a unique and surprisingly addictive treat. They’re perfect for snacking, adding a twist to your charcuterie board, or even as a surprising garnish to your favorite savory dishes. This comprehensive guide will walk you through every step of creating your own batch of fiery, flavorful red hot cinnamon pickles. We’ll cover everything from ingredient selection to perfecting the pickling process, ensuring you end up with a batch that’s both delicious and safe to eat.
Why Red Hot Cinnamon Pickles?
Before we dive into the recipe, let’s talk about why these pickles are so special. They offer a delightful combination of flavors and textures:
* **Sweetness:** The sugar used in the pickling brine creates a gentle sweetness that balances the spice.
* **Spice:** Red hots candies, or cinnamon candies, infuse the pickles with a warming, fiery cinnamon flavor.
* **Tanginess:** Vinegar provides the necessary acidity for pickling, adding a tangy counterpoint to the sweetness and spice.
* **Crunch:** Pickling cucumbers retain their crispness, offering a satisfying crunch with every bite.
Red hot cinnamon pickles are also incredibly versatile. You can enjoy them straight from the jar, add them to sandwiches and salads, or even use them as a unique cocktail garnish. Their vibrant color and unique flavor make them a conversation starter at any gathering.
Understanding the Science of Pickling
Pickling is a process that preserves food by inhibiting the growth of spoilage microorganisms. This is achieved primarily through acidity and, in some cases, high sugar concentrations. Here’s a breakdown of the key principles:
* **Acidity:** Vinegar, typically white vinegar or apple cider vinegar, is the primary source of acidity in pickling. The high acid content prevents the growth of bacteria, yeast, and molds that can cause food to spoil.
* **Salt:** Salt helps to draw out excess moisture from the cucumbers, further inhibiting microbial growth. It also contributes to the flavor and texture of the pickles.
* **Sugar:** Sugar, in addition to adding sweetness, also helps to draw out moisture and contribute to preservation.
* **Heat Processing:** Processing the jars of pickles in a boiling water bath creates a vacuum seal, preventing air from entering and allowing spoilage organisms to grow. This is crucial for long-term storage.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make red hot cinnamon pickles:
* **Pickling Cucumbers:** 4 pounds, about 4-6 inches long. Look for firm, unwaxed cucumbers specifically labeled for pickling. Avoid using regular slicing cucumbers, as they tend to become soft and mushy during the pickling process. Kirby cucumbers are an excellent choice.
* **White Vinegar:** 6 cups (5% acidity). White vinegar is preferred for its neutral flavor, which allows the cinnamon and other spices to shine through.
* **Water:** 3 cups
* **Granulated Sugar:** 6 cups. The amount of sugar can be adjusted slightly to your preference, but it’s important to maintain a sufficient level for preservation.
* **Red Hots Candies:** 10 ounces (about 2 cups). The amount of red hots can be adjusted to control the spiciness. More red hots will result in a spicier pickle.
* **Pickling Spice:** 2 tablespoons. A pre-mixed pickling spice blend typically contains a variety of spices such as mustard seeds, coriander seeds, dill seeds, bay leaves, and allspice. You can also create your own blend.
* **Optional: Cinnamon Sticks:** 2-3 cinnamon sticks (for added cinnamon flavor). These are optional, but they enhance the cinnamon flavor and aroma of the pickles.
* **Optional: Fresh Dill:** A few sprigs of fresh dill (for added flavor). Fresh dill adds a subtle, herbaceous note to the pickles. Use sparingly, as it can overpower the other flavors.
* **Optional: Garlic Cloves:** 2-3 cloves, peeled and smashed (for added flavor). Garlic adds a savory depth to the pickles. Use sparingly.
Equipment You’ll Need
* **Large Pot:** A large, non-reactive pot (stainless steel or enamel) is needed for preparing the pickling brine.
* **Canning Jars:** 6-8 pint-sized canning jars with lids and bands. Make sure the jars are free of chips and cracks.
* **Canning Utensils:** Jar lifter, canning funnel, bubble remover (or a thin spatula). These tools are essential for safely and efficiently filling and processing the jars.
* **Boiling Water Bath Canner:** A large pot with a rack to hold the jars during processing. If you don’t have a dedicated canner, you can use a large stockpot with a rack or a folded towel at the bottom to prevent the jars from touching the bottom of the pot.
* **Kitchen Scale:** For accurate measurement of cucumbers.
* **Measuring Cups and Spoons:** For precise measurement of ingredients.
* **Clean Kitchen Towels:** For wiping jars and surfaces.
Step-by-Step Instructions
Now, let’s get to the fun part: making the pickles!
**Step 1: Prepare the Cucumbers**
1. **Wash the Cucumbers:** Thoroughly wash the pickling cucumbers under cold, running water to remove any dirt or debris. Gently scrub them with a vegetable brush if necessary.
2. **Trim the Ends:** Trim about 1/8 inch off both ends of each cucumber. This helps to prevent the pickles from becoming soft. The blossom end contains enzymes that can cause softening.
3. **Cut the Cucumbers:** You can leave the cucumbers whole, slice them into spears, or cut them into rounds, depending on your preference. If using whole cucumbers, prick them several times with a fork to allow the brine to penetrate.
**Step 2: Prepare the Jars and Lids**
1. **Wash the Jars:** Wash the canning jars in hot, soapy water. Rinse them thoroughly and inspect them for any chips or cracks. Discard any damaged jars.
2. **Sterilize the Jars:** Sterilize the jars by boiling them in a boiling water bath canner for 10 minutes. Alternatively, you can sterilize them in a dishwasher on the sanitize cycle or by heating them in the oven at 200°F for 10 minutes. Keep the jars hot until you are ready to fill them.
3. **Prepare the Lids and Bands:** Wash the canning lids and bands in hot, soapy water. You no longer need to boil the lids, as the sealing compound has been updated. Simply heat them in hot water to soften the sealing compound.
**Step 3: Make the Pickling Brine**
1. **Combine Ingredients:** In a large, non-reactive pot, combine the white vinegar, water, granulated sugar, red hots candies, and pickling spice. If using, add the cinnamon sticks and smashed garlic cloves at this time.
2. **Bring to a Boil:** Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar and red hots candies. Continue to stir until the red hots are completely dissolved and the brine is a vibrant red color. This may take 10-15 minutes.
3. **Simmer:** Once the mixture has come to a boil and the sugar and red hots are dissolved, reduce the heat to low and simmer for 5 minutes. This will allow the flavors to meld together.
**Step 4: Pack the Jars**
1. **Remove Jars from Hot Water:** Carefully remove the hot, sterilized jars from the boiling water using a jar lifter. Place them on a clean kitchen towel.
2. **Pack the Cucumbers:** Pack the cucumbers tightly into the hot jars, leaving about ½ inch of headspace at the top. Headspace is the space between the top of the food and the lid of the jar. This is important for creating a proper vacuum seal.
3. **Add Optional Ingredients:** If using, add a sprig of fresh dill to each jar.
4. **Pour the Brine:** Carefully pour the hot pickling brine over the cucumbers in each jar, leaving ½ inch of headspace. Use a canning funnel to prevent spills.
5. **Remove Air Bubbles:** Use a bubble remover (or a thin spatula) to gently run around the inside of the jar to release any trapped air bubbles. This is important for preventing spoilage.
6. **Wipe the Jar Rims:** Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. This will ensure a good seal.
7. **Place Lids and Bands:** Place a lid on each jar and screw on the band until it is fingertip tight. Fingertip tight means that the band is snug but not overly tight. Over-tightening can prevent air from escaping during processing, which can lead to a weak seal.
**Step 5: Process the Jars**
1. **Load the Jars into the Canner:** Carefully load the filled jars into the boiling water bath canner, ensuring that they are not touching each other and that they are completely submerged in water. The water level should be at least 1 inch above the tops of the jars. Add more boiling water if necessary.
2. **Bring to a Boil:** Bring the water in the canner to a rolling boil. Once the water is boiling, start the timer.
3. **Process the Jars:** Process the pint-sized jars for 10 minutes. Adjust the processing time for altitude. For altitudes of 1,001-3,000 feet, process for 15 minutes. For altitudes of 3,001-6,000 feet, process for 20 minutes. For altitudes above 6,000 feet, process for 25 minutes.
4. **Turn Off the Heat:** After processing for the required time, turn off the heat and let the jars sit in the hot water for 5 minutes. This allows the pressure inside the jars to equalize gradually, which helps to prevent siphoning (loss of liquid from the jars).
**Step 6: Cool and Store the Jars**
1. **Remove Jars from the Canner:** Carefully remove the jars from the canner using a jar lifter and place them on a clean kitchen towel, leaving at least 1 inch of space between the jars.
2. **Listen for the Pop:** As the jars cool, you should hear a popping sound as the lids seal. This indicates that a vacuum has formed inside the jar.
3. **Check the Seals:** After the jars have cooled completely (about 12-24 hours), check the seals. The lids should be concave (curved downwards) and should not flex when pressed. If a lid flexes, it is not properly sealed and the jar should be refrigerated and consumed within a few weeks.
4. **Remove Bands:** Remove the bands from the sealed jars. This prevents them from rusting onto the jars. Wash and dry the bands and store them separately.
5. **Label and Store:** Label the jars with the date and contents. Store the sealed jars in a cool, dark, and dry place for at least 2-3 weeks before opening. This allows the flavors to fully develop.
Tips for Perfect Pickles
* **Use Fresh, High-Quality Cucumbers:** The quality of your cucumbers will directly impact the quality of your pickles. Choose firm, unwaxed cucumbers that are specifically labeled for pickling.
* **Maintain Proper Headspace:** Leaving the correct amount of headspace is crucial for creating a proper vacuum seal. Too little headspace can cause the jars to burst during processing, while too much headspace can prevent a good seal from forming.
* **Don’t Over-Process:** Over-processing can cause the pickles to become soft and mushy. Follow the recommended processing times carefully.
* **Use a Reliable Recipe:** Use a tested and reliable recipe from a reputable source, such as the National Center for Home Food Preservation or the USDA Complete Guide to Home Canning. This will ensure that your pickles are safe to eat.
* **Adjust Sugar and Spice to Your Liking:** While it’s important to maintain a sufficient amount of sugar for preservation, you can adjust the amount of red hots candies to control the spiciness of the pickles. Start with the recommended amount and adjust to taste in future batches.
* **Patience is Key:** The flavors of red hot cinnamon pickles develop over time. Allow them to sit for at least 2-3 weeks before opening for the best flavor.
Serving Suggestions
Red hot cinnamon pickles are delicious on their own as a snack, but they can also be used in a variety of creative ways:
* **Charcuterie Boards:** Add a jar of red hot cinnamon pickles to your charcuterie board for a sweet, spicy, and crunchy element that will complement cheeses, meats, and crackers.
* **Sandwiches and Wraps:** Slice the pickles and add them to sandwiches and wraps for a burst of flavor and texture. They pair well with ham, turkey, and chicken.
* **Salads:** Chop the pickles and add them to salads for a sweet and spicy twist. They are especially good in potato salad, coleslaw, and pasta salad.
* **Cocktail Garnish:** Use a pickle spear or slice as a garnish for cocktails, such as Bloody Marys or picklebacks.
* **Grilled Cheese:** Add a few slices of red hot cinnamon pickle to your grilled cheese for a tangy and spicy kick.
* **Tacos:** Finely dice the pickles and add them as a topping to tacos for a sweet and savory element.
* **Deviled Eggs:** Incorporate finely chopped pickles into your deviled egg filling for a unique flavor twist.
Safety Considerations
* **Always use a tested and reliable recipe:** This ensures that the acidity level is sufficient to prevent the growth of harmful bacteria.
* **Use the correct amount of vinegar:** Do not reduce the amount of vinegar in the recipe, as this can compromise the safety of the pickles.
* **Process the jars properly:** Follow the recommended processing times and methods to ensure that the jars are properly sealed and that any harmful bacteria are killed.
* **Check the seals before consuming:** If a jar is not properly sealed, do not consume the contents. Discard it properly.
* **Store the pickles properly:** Store the sealed jars in a cool, dark, and dry place to prevent spoilage.
Troubleshooting
* **Pickles are too soft:** This can be caused by using regular slicing cucumbers instead of pickling cucumbers, over-processing, or using old cucumbers. Make sure to use fresh, firm pickling cucumbers and follow the recommended processing times.
* **Pickles are too spicy:** Reduce the amount of red hots candies in the recipe.
* **Pickles are not spicy enough:** Increase the amount of red hots candies in the recipe. You can also add a pinch of cayenne pepper to the brine.
* **Pickles are too sweet:** Slightly reduce the amount of sugar in the recipe. However, be careful not to reduce it too much, as sugar is important for preservation.
* **Pickles are not sweet enough:** Slightly increase the amount of sugar in the recipe.
* **Brine is cloudy:** This can be caused by using tap water with high mineral content or by using spices that are not fresh. Use filtered water and fresh spices.
* **Jars did not seal:** This can be caused by improper headspace, dirty jar rims, over-tightening the bands, or insufficient processing time. Make sure to follow the instructions carefully and check the seals after the jars have cooled.
Variations
* **Spicy Red Hot Cinnamon Pickles:** For an extra kick, add a pinch of cayenne pepper or a few dried chili flakes to the brine.
* **Sweet and Sour Red Hot Cinnamon Pickles:** Add a tablespoon of Worcestershire sauce to the brine for a savory and tangy twist.
* **Garlic and Dill Red Hot Cinnamon Pickles:** Add 2-3 cloves of minced garlic and a handful of fresh dill to the brine.
* **Bread and Butter Red Hot Cinnamon Pickles:** Substitute some of the sugar with brown sugar for a richer flavor.
* **Red Hot Cinnamon Gherkins:** Use small gherkin cucumbers instead of larger pickling cucumbers for bite-sized pickles.
A Flavorful Adventure Awaits
Making red hot cinnamon pickles is a rewarding experience that allows you to create a unique and delicious treat in your own kitchen. With a little patience and attention to detail, you can enjoy the sweet, spicy, and crunchy goodness of these fiery pickles for months to come. So, gather your ingredients, grab your canning jars, and embark on this flavorful adventure! You won’t be disappointed.
Detailed Recipe Card
**Recipe Name:** Red Hot Cinnamon Pickles
**Yields:** 6-8 pint jars
**Prep Time:** 30 minutes
**Cook Time:** 30 minutes
**Processing Time:** 10 minutes (adjust for altitude)
**Ingredients:**
* 4 pounds pickling cucumbers, about 4-6 inches long
* 6 cups white vinegar (5% acidity)
* 3 cups water
* 6 cups granulated sugar
* 10 ounces red hots candies (about 2 cups)
* 2 tablespoons pickling spice
* Optional: 2-3 cinnamon sticks
* Optional: A few sprigs of fresh dill
* Optional: 2-3 garlic cloves, peeled and smashed
**Equipment:**
* Large pot
* Canning jars (6-8 pint-sized) with lids and bands
* Canning utensils (jar lifter, canning funnel, bubble remover)
* Boiling water bath canner
* Kitchen scale
* Measuring cups and spoons
* Clean kitchen towels
**Instructions:**
1. **Prepare Cucumbers:** Wash cucumbers, trim ends, and cut into desired shapes (whole, spears, or rounds).
2. **Prepare Jars and Lids:** Wash jars, sterilize them by boiling for 10 minutes. Heat lids in hot water (do not boil).
3. **Make Pickling Brine:** Combine vinegar, water, sugar, red hots, pickling spice, cinnamon sticks (if using), and garlic cloves (if using) in a large pot. Bring to a boil, stirring until sugar and red hots are dissolved. Simmer for 5 minutes.
4. **Pack Jars:** Remove hot jars from water. Pack cucumbers tightly into jars, leaving ½ inch headspace. Add dill (if using). Pour hot brine over cucumbers, leaving ½ inch headspace. Remove air bubbles and wipe jar rims.
5. **Place Lids and Bands:** Place lids on jars and screw on bands fingertip tight.
6. **Process Jars:** Load jars into boiling water bath canner, ensuring they are submerged by at least 1 inch of water. Bring to a rolling boil and process for 10 minutes (adjust for altitude).
7. **Cool and Store Jars:** Turn off heat and let jars sit in hot water for 5 minutes. Remove jars from canner and place them on a clean towel. Let cool completely (12-24 hours). Check seals. Remove bands, label jars, and store in a cool, dark, and dry place for at least 2-3 weeks before opening.
**Notes:**
* Adjust the amount of red hots candies to control the spiciness.
* Allow pickles to sit for at least 2-3 weeks before opening for the best flavor.
* Store sealed jars in a cool, dark, and dry place.
Enjoy your homemade Red Hot Cinnamon Pickles! They are a sweet and spicy treat.