If you have lots of big, overgrown cucumbers, read on! This recipe is a favorite from my childhood. I'm not sure where my mom got it from, but it is an excellent and tasty way to use those overgrown cucumbers from the garden. It does take four days to complete, but if you are doing a big batch, it's well worth it! The end result is a crisp and sweet cinnamon ring that doesn't even taste like a cucumber anymore. You can serve it as a side dish or garnish, and I recommend them chilled.
Here's the recipe:
Let me add a few notes to the recipe too. The first day is probably the longest and messiest, because you have to peel and core the cucumbers. I think the trick is to have someone peel and then another person core. Try to find some utensil that is round to do the coring also- I ended up using a large icing tip, and it worked pretty well.
Use a LARGE container so you don't have to fight with everything fitting. I think I did about a dozen foot-long cucumbers, and I used a large plastic Tupperware container that was about a foot diameter and 8 inches deep. Even with this size, I didn't have a lot of room.
On the second day, you will need at least a stockpot to fit all the cucumbers. Or, use your cooker canner. Rinse them well to get the pickling lime off! Also, I found that it saves time to prepare and boil the syrup while the cucumbers are simmering for those two hours.
On the third day, all you do is reboil the syrup to bring out the flavor and then dump it back over. On the fourth, prepare your jars and get the hot water bath going while you reboil the syrup and pack the jars. Be sure you have a rolling boil going for 5 minutes, then remove the jars. I found that setting the jars on an old towel and covering them with an old town helps the heat stay in and seal the jars.
Day One Day Two
Day Three Day Four
Feel free to contact me via the comments section and I can help you with the process!
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