This is one of those Southern recipes that you will adore because your Grandma always made them or you will cock your head a little and say, “What in the world?”.
If you’ve ever had Watermelon Pickles, these will remind you of those with a little “bite” from cinnamon red hots. My Grandma Wilson, originally from Iowa, made Watermelon Pickles and I loved them. So, when I had these for the first time last summer in Florida at a Camo Dreams fishing trip dinner for my son, it transported me back immediately to Grandma’s pickles. I couldn’t figure out if they were watermelon rinds, cucumbers, or even apples because they were so crisp and sweet.
The hostess kindly told me her mother always makes them with the overgrown cucumbers that were too big to use for regular pickles. The pickling lime and alum used in this recipe makes them incredibly crisp, so crisp that they snap when you break them!
I was hooked! I almost embarrassed myself by going back for seconds and thirds. I researched recipes on the internet all the way home that weekend. I discovered they are often called Christmas Pickles because of the vibrant red color and served during the holidays. They are also called Cinnamon Pickles for the obvious reason Red Hot cinnamon candies are used to make a syrup the cukes are steeped in-twice.
I made them as soon as I could find a recipe that looked reliable. I was grateful to find a step-by-step recipe with lots of pictures and I’m sharing it here . Taste of Southern, Southern Cooking Recipes, Photo Illustrated Recipes with you. Their photos are very helpful. The photos you see on the blog are the pickles I made from their recipe.
If you’re like me, you won’t be able to wait until Christmas to enjoy a jar of these beautiful pickles.
Click here for the link to the Taste of Southern illustrated recipe.