Red Hot Cinnamon Pickles offer a bold twist on a classic favorite. These sweet and spicy pickles deliver a unique kick that’s perfect for those who love a little heat with their tang. Originating from Southern kitchens, this recipe combines cinnamon’s warmth with fiery red pepper for an unforgettable flavor.
Ingredients
To create our unforgettable Red Hot Cinnamon Pickles, we carefully combine crisp cucumbers with a blend of sweet, spicy, and tangy components. Below are the essential ingredients grouped by their roles in this distinctive recipe.
Pickling Ingredients
- 4 cups sliced Kirby cucumbers (about 6 medium)
- 1 cup thinly sliced onions
- 1/4 cup kosher salt
- 6 cups cold water
Spice Mix
- 3 tablespoons ground cinnamon (the heart of our spicy punch)
- 2 teaspoons crushed red pepper flakes (for that bold heat)
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
Syrup Ingredients
- 3 cups granulated sugar
- 2 cups distilled white vinegar (5% acidity)
- 1/2 cup water
- 1 tablespoon whole allspice
- 2 cinnamon sticks
| Ingredient Group | Ingredient | Quantity | Purpose |
|---|---|---|---|
| Pickling Ingredients | Kirby cucumbers | 4 cups sliced | Base vegetable |
| Onions | 1 cup sliced | Flavor depth | |
| Kosher salt | 1/4 cup | Draws moisture, tenderizes | |
| Cold water | 6 cups | Brine base | |
| Spice Mix | Ground cinnamon | 3 tablespoons | Sweet heat flavor |
| Crushed red pepper flakes | 2 teaspoons | Adds fiery spice | |
| Whole cloves | 1 teaspoon | Warm spice note | |
| Allspice berries | 1 teaspoon | Earthy undertone | |
| Syrup Ingredients | Granulated sugar | 3 cups | Sweetness for balance |
| Distilled white vinegar | 2 cups | Pickling acid | |
| Water | 1/2 cup | Dilutes syrup | |
| Whole allspice | 1 tablespoon | Enhanced spice complexity | |
| Cinnamon sticks | 2 sticks | Infuses warm cinnamon aroma |
Equipment Needed
To successfully craft the vibrant Red Hot Cinnamon Pickles, having the right equipment is essential. Each tool ensures precision and helps us capture the perfect balance of sweet and spicy flavors.
Here is the list of essential equipment we need to prepare these flavorful pickles:
- Large Mixing Bowl: For soaking the sliced Kirby cucumbers and onions in the kosher salt and cold water brine.
- Sharp Knife and Cutting Board: To slice the cucumbers and onions uniformly, ensuring even pickling.
- Measuring Cups and Spoons: Accurate measurement of granulated sugar, vinegar, spices, and other ingredients.
- Medium Saucepan: For preparing the spicy-sweet syrup by combining vinegar, sugar, water, cinnamon sticks, and allspice.
- Fine Mesh Strainer or Cheesecloth: To strain the syrup spices for a smooth texture.
- Jar Funnel: For easily pouring syrup into the jars without spills.
- Sterilized Canning Jars with Lids: To store our Red Hot Cinnamon Pickles safely. We recommend using quart or pint-sized jars.
- Tongs: For handling hot jars during the canning process.
- Candy or Food Thermometer: To monitor the syrup’s temperature, crucial for proper pickling.
- Large Pot: To process the jars in boiling water if water bath canning.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Brining cucumbers and onions |
| Sharp Knife & Cutting Board | Slicing vegetables uniformly |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Medium Saucepan | Cooking the syrup |
| Fine Mesh Strainer/Cheesecloth | Straining spices from syrup |
| Jar Funnel | Filling jars cleanly |
| Sterilized Canning Jars | Storing pickles |
| Tongs | Handling hot jars safely |
| Candy/Food Thermometer | Ensuring correct syrup temperature |
| Large Pot | Water bath canning |
“Using the correct equipment ensures our Red Hot Cinnamon Pickles develop the ideal texture and flavor while maintaining food safety.“
With all these tools on hand, we can move forward confidently to combine our carefully chosen ingredients, transforming them into a deliciously spicy batch of pickles.
Preparation
To craft our bold and flavorful Red Hot Cinnamon Pickles, we begin by meticulously preparing the cucumbers and blending the spice mix. These critical steps set the foundation for the perfect balance of sweet heat and crunch.
Preparing the Cucumbers
- Slice the Cucumbers: Start with fresh Kirby cucumbers. Rinse thoroughly, then slice them into uniform thin rounds, about 1/8 inch thick, to ensure even pickling and optimal texture.
- Salt Brining: Place the cucumber slices and thinly sliced onions in a large mixing bowl. Add 1/2 cup kosher salt and pour 4 cups cold water over them. Toss gently to fully submerge the slices.
- Let Brine: Cover the bowl and let the cucumbers sit for 2-3 hours at room temperature. This process draws out excess moisture, firms the cucumber texture, and primes them for absorbing spice flavors.
- Rinse and Drain: After brining, drain the cucumbers and rinse under cold water to remove excess salt. Drain thoroughly using a colander or clean kitchen towel to avoid watery pickles.
Preparing the Spice Mix
To build the signature sweet and spicy profile of our Red Hot Cinnamon Pickles, combine the following:
| Spice | Quantity | Purpose |
|---|---|---|
| Ground cinnamon | 2 teaspoons | Adds warmth and sweetness |
| Crushed red pepper flakes | 1 tablespoon | Delivers fiery heat |
| Whole cloves | 6 cloves | Provides earthy undertones |
| Whole allspice berries | 8 berries | Enhances aromatic depth |
- Combine Ingredients: In a small bowl, mix ground cinnamon, crushed red pepper flakes, whole cloves, and allspice berries.
- Toast Spices (Optional): For enhanced flavor, we can toast the whole spices lightly in a dry skillet over medium heat for 2 minutes until fragrant, being careful not to burn. This step intensifies the aroma of the cloves and allspice.
- Prepare for Use: Set the spice blend aside, ready for infusion into the pickling syrup, which will escalate the distinctive cinnamon heat and make our pickles unforgettable.
Instructions
Follow these detailed steps carefully to achieve the perfect blend of sweet, spicy, and cinnamon-infused Red Hot Cinnamon Pickles. Each step builds on the previous to ensure ideal texture and flavor.
Making the Pickling Brine
- Prepare the cucumbers by slicing fresh Kirby cucumbers into uniform 1/4-inch thick rounds using a sharp knife and cutting board. Consistency guarantees even brining.
- In a large mixing bowl, dissolve 3 tablespoons of kosher salt in 6 cups of cold water. Stir until fully dissolved.
- Submerge the cucumber slices and thinly sliced onions into the saltwater brine. Use a plate or weight to keep the vegetables fully immersed.
- Cover the bowl and let the cucumbers brine for 2 to 3 hours at room temperature. This process draws out excess moisture, firming the cucumbers for crisp pickles.
- After brining, rinse the slices thoroughly under cold running water to remove excess salt, then drain completely using a colander. Pat dry with paper towels if necessary.
Packing the Jars
- Use sterilized quart canning jars to ensure safety and proper preservation.
- Begin layering the drained cucumber and onion slices into each jar, packing tightly but without crushing.
- Add the prepared spice mix — including ground cinnamon, crushed red pepper flakes, whole cloves, and allspice berries — evenly distributed among the jars. This ensures every bite gets the signature sweet heat and aromatic spice.
- Leave about 1/2 inch of headspace at the top of each jar to allow for expansion during processing.
Adding the Syrup and Spices
- Prepare the pickling syrup in a medium saucepan by combining:
| Ingredient | Amount |
|---|---|
| Granulated sugar | 2 cups |
| Distilled white vinegar | 2 cups |
| Water | 1 cup |
| Whole allspice | 1 tablespoon |
| Cinnamon sticks | 3 sticks |
- Heat the mixture over medium heat, stirring frequently until the sugar completely dissolves. Once it reaches a gentle boil, reduce heat and simmer for 5 minutes to infuse the flavors.
- Use a fine mesh strainer or cheesecloth to strain out the whole spices from the syrup, preventing excess sediment in your jars.
- Using a jar funnel, carefully pour the hot syrup over the layered cucumbers and spices, fully covering them but preserving the 1/2 inch headspace.
- Wipe jar rims clean and seal with sterilized lids and rings.
- Process the jars in a boiling water bath for 10 minutes to ensure safety and longevity.
By carefully following these steps, we lock in the perfect balance of crispy texture, spicy cinnamon warmth, and tangy sweetness that define our Red Hot Cinnamon Pickles.
Directions for Processing
To ensure the safety, flavor preservation, and long shelf life of our Red Hot Cinnamon Pickles, following the proper processing steps is essential. Here is our precise guide to the canning method and storage.
Water Bath Canning Method
- Prepare boiling water bath: Fill a large pot with enough water to cover the jars by at least 1 inch during processing. Bring water to a rolling boil.
- Fill sterilized jars: Using a jar funnel, tightly pack the cucumber and onion slices along with the prepared spice mix into sterilized canning jars. Leave about 1/2 inch headspace.
- Add hot syrup: Pour the hot pickling syrup over the packed ingredients in each jar, maintaining the 1/2 inch headspace. Use a bubble remover or non-metallic spatula to release air bubbles for 2-3 minutes.
- Wipe rims and seal: Clean rims of jars with a damp cloth to remove residue. Place sterilized lids and screw bands on jars, tightening securely but not overly tight.
- Process jars: Submerge jars in the boiling water bath with water covering tops by 1 inch. Process jars for 10 minutes (adjust for altitude if necessary).
- Remove jars: After processing time, carefully lift jars using tongs and place them on a towel or cooling rack to cool undisturbed for 12-24 hours.
| Step | Detail | Purpose |
|---|---|---|
| Fill water bath | Water covers jars by 1 inch | Ensure even heat distribution |
| Headspace | Leave 1/2 inch | Allow for expansion |
| Process time | 10 minutes | Kill bacteria and seal jars |
| Cooling time | 12-24 hours | Allow lids to seal properly |
Cooling and Storage
- Do not disturb jars: Let jars cool undisturbed for 12 to 24 hours at room temperature. This is critical for developing vacuum seals with the lids.
- Check seals: After cooling, press the center of each lid. If it does not flex up and down, the jar is properly sealed.
- Label jars: Include the date and product name on jars for easy identification.
- Store: Place sealed jars in a cool, dark, and dry location. Ideal storage temperature is between 50°F and 70°F.
- Refrigerate after opening: Once opened, refrigerate and consume within 3 weeks for best quality.
Following these processing directions ensures our Red Hot Cinnamon Pickles retain their signature crisp texture and bold sweet-spicy flavor safely, ready to enjoy anytime.
Tips for the Best Red Hot Cinnamon Pickles
Mastering the art of Red Hot Cinnamon Pickles requires attention to detail and thoughtful ingredient choices. Here are essential tips to help us achieve the perfect balance of spice, sweetness, and crunch in every jar.
Choosing the Right Cucumbers
Selecting the right cucumbers is crucial for a satisfying pickle texture. We recommend using firm Kirby cucumbers because of their small seeds and crisp flesh that hold up well during brining and processing.
| Cucumber Type | Texture | Best Use for Pickling |
|---|---|---|
| Kirby | Crisp | Ideal for firm pickles |
| English | Crisp | Better for fresh eating |
| Slicing | Juicy | Less ideal for pickling |
Tips for Selecting Cucumbers:
- Choose cucumbers that are bright green with no soft spots or wrinkles.
- Smaller cucumbers, about 3-4 inches long, provide the best crunch and bite.
- Slice uniformly, about 1/4-inch thick, to ensure even brining and flavor absorption.
Adjusting the Spice Level
The fiery cinnamon flavor is the hallmark of these pickles, but customizing the heat level allows us to tailor the recipe to our taste preferences.
How to Control the Spice:
- To increase heat, add extra crushed red pepper flakes incrementally, starting with 1/2 teaspoon and tasting the syrup.
- For a milder version, reduce the crushed red pepper flakes to 1/4 teaspoon or omit completely.
- Remember that spice intensifies during marinating and canning, so err on the side of less initially.
“Spice balance is key. Too much heat can overwhelm the cinnamon’s sweetness, while too little leaves the pickles tasting flat.”
Enhance Flavor Without Extra Heat:
- Increase cinnamon sticks or ground cinnamon slightly for deeper aroma and warmth.
- Add a pinch of whole cloves for subtle earthiness without adding spiciness.
By carefully selecting crisp cucumbers and wisely adjusting our spice blend, we create superior Red Hot Cinnamon Pickles that are both bold and delicious.
Serving Suggestions
Our Red Hot Cinnamon Pickles offer a bold blend of sweet heat and tangy crunch that pairs beautifully with a variety of dishes. Here are some creative and flavorful ways to enjoy these unique pickles:
Pair with Sandwiches and Burgers
Add a fiery twist to your classic sandwiches and burgers by layering Red Hot Cinnamon Pickles inside. Their cinnamon warmth and spicy bite complement rich meats and creamy condiments, enhancing every bite.
- Use on grilled chicken or turkey sandwiches for a spice lift.
- Top beef burgers or veggie burgers to add complexity and crunch.
Accompany Cheese and Charcuterie Boards
Elevate your appetizer game by serving these pickles alongside cheeses and cured meats. The sweet cinnamon notes balance salty and savory flavors, while the heat awakens your palate.
- Pair with sharp cheddar, aged gouda, or creamy brie.
- Add alongside salami, prosciutto, or smoked sausage for contrast.
Use as a Topping for Tacos and Wraps
Boost tacos and wraps with a spoonful of our Red Hot Cinnamon Pickles for unexpected depth. They cut through richness and brighten flavor profiles with their distinct spicy-sweet punch.
- Sprinkle over pulled pork, grilled fish, or roasted vegetables.
- Add to vegetarian wraps for an exciting flavor boost.
Enhance Salads and Grain Bowls
Incorporate these pickles into salads or grain bowls to introduce texture and spice. Their tangy and aromatic qualities complement fresh greens and hearty grains alike.
- Chop and toss into spinach or arugula salads with nuts and dried fruit.
- Mix into quinoa or rice bowls alongside roasted veggies and a citrus dressing.
Use as a Condiment or Garnish
Serve Red Hot Cinnamon Pickles as a condiment with barbecued ribs or grilled meats. They also make an eye-catching garnish for cocktails or Bloody Marys.
- Offer in small bowls for guests to add spiciness at will.
- Rim cocktail glasses or add pickled slices inside drinks for flavor and color.
| Dish Type | Recommended Use | Flavor Benefit |
|---|---|---|
| Sandwiches & Burgers | Layered inside | Adds sweet heat and crunch |
| Cheese & Charcuterie | Paired on boards | Balances salty, savory tastes |
| Tacos & Wraps | Topping | Brightens and spices up |
| Salads & Grain Bowls | Mixed in | Adds texture and tang |
| Condiment & Garnish | On side or in drinks | Enhances and decorates |
“The unique blend of cinnamon and spice in these pickles transforms any dish into a bold flavor experience.”
Incorporating Red Hot Cinnamon Pickles creatively will elevate your meals with their irresistible fusion of sweet, spicy, and tangy notes. Let’s experiment with these ideas to make each bite memorable.
Conclusion
Red Hot Cinnamon Pickles bring a vibrant twist to any meal with their unique blend of sweet heat and tangy crunch. Crafting them at home lets us tailor the spice level and flavor intensity to our liking, making each batch truly our own.
Whether we’re adding them to sandwiches, charcuterie boards, or enjoying them straight from the jar, these pickles never fail to spark excitement at the table. With the right ingredients and careful preparation, we can confidently create a batch that’s bursting with bold flavor and perfect texture every time.
Frequently Asked Questions
What are Red Hot Cinnamon Pickles?
Red Hot Cinnamon Pickles are a sweet and spicy variation of traditional pickles, featuring a unique blend of cinnamon and crushed red pepper flakes for a bold, flavorful twist.
What ingredients are needed to make Red Hot Cinnamon Pickles?
Key ingredients include Kirby cucumbers, onions, kosher salt, cinnamon, crushed red pepper, cloves, allspice, sugar, vinegar, and water.
What equipment do I need for making these pickles?
You’ll need a large mixing bowl, sharp knife, cutting board, measuring tools, medium saucepan, fine mesh strainer or cheesecloth, jar funnel, sterilized canning jars, tongs, thermometer, and a large pot for water bath canning.
How long do I need to brine the cucumbers?
Cucumbers should be brined in a salt and water solution for 2-3 hours to draw out moisture and improve texture.
How do I adjust the spiciness of the pickles?
Increase or decrease crushed red pepper flakes in the spice mix to suit your preferred heat level, while maintaining balance with the cinnamon and sugar.
How should I process and store the pickles for safety?
Process jars in a boiling water bath for 10 minutes, let them cool for 12-24 hours, check seals, label, and store in a cool, dark place. Refrigerate after opening.
What are some serving ideas for Red Hot Cinnamon Pickles?
Use them as a topping for sandwiches, burgers, tacos, or wraps, add to cheese boards, salads, grain bowls, or serve as a condiment with barbecue and cocktails.
Why are Kirby cucumbers recommended?
Kirby cucumbers are firm and crisp, making them ideal for pickling as they maintain texture and crunch after soaking in the brine.
Can I make these pickles without canning equipment?
Yes, you can make a quick refrigerator pickle version, but they won’t have the long shelf life or preservation benefits of properly canned pickles.
How long do Red Hot Cinnamon Pickles last?
Properly canned, unopened jars can last up to a year in a cool, dark place. Once opened, they should be refrigerated and consumed within a few weeks for the best quality.