Alright, alright, let’s talk about makin’ them cinnamon pickles, you know, the kind that makes your mouth water just thinkin’ about ’em. I ain’t no fancy chef or nothin’, but I know how to make good food, the kind that fills your belly and makes you feel good all over. So, listen up, and I’ll tell ya how I do it.
First off, you gotta get yourself some good cucumbers. Don’t go pickin’ them skinny little things, you want the big, fat ones, the ones that feel heavy in your hand. Them’s the ones with the good crunch. And make sure they ain’t all beat up and bruised, you know, like they’ve been fightin’ in the garden or somethin’. We want nice, pretty pickles.
Now, wash them cucumbers good. I mean, really good. Rub ’em down and get all that dirt and gunk off. You don’t wanna be eatin’ dirt, do ya? Then, you gotta slice ’em up. I like to cut ’em into rounds, not too thin, not too thick, just right. You can cut ’em into spears if you want, but rounds are easier to eat, if you ask me.
Next, comes the important part, the brine. That’s what gives them pickles their flavor, you know. Some folks use all sorts of fancy things, but I keep it simple. You need vinegar, good ol’ white vinegar, the kind you use for cleanin’, but don’t worry, it ain’t gonna taste like cleaner, I promise. And you need sugar, white sugar, the kind you put in your coffee. And of course, cinnamon, that’s what makes ’em cinnamon pickles, right? I use the sticks, the real ones, not that powdered stuff. They just taste better, trust me.
- Vinegar: About two cups, maybe a little more, depending on how many cucumbers you got. Don’t be stingy with the vinegar, it’s what keeps them pickles from goin’ bad.
- Sugar: One cup, maybe a cup and a half, if you like ’em sweet. I ain’t got no sweet tooth myself, but most folks like ’em sweet.
- Cinnamon: A few sticks, three or four, maybe more, if you really like cinnamon. Break ’em up a little bit, so they release their flavor.
Now, you gotta put all that in a big pot. Don’t use no little pot, you need room for them cucumbers to swim around. And you gotta add some water, too. About two cups, same as the vinegar. Then, you gotta heat it up. Don’t boil it hard, just bring it to a simmer, you know, when it starts to bubble a little. And you gotta stir it, too, until all that sugar melts and everything is mixed up good.
Once the brine is ready, you gotta add them cucumbers. Just dump ’em all in, don’t be shy. And then you gotta let ’em simmer. Not too long, just long enough to cook ’em a little, maybe 10 or 15 minutes. You don’t want ’em mushy, you want ’em crunchy. And while they’re simmerin’, you can add some other stuff, if you want. Some folks like to add red hots, the little cinnamon candies, for extra color and flavor. I ain’t never tried it myself, but I heard it’s good. Some folks also add food coloring for a pretty red color. Me? I like to keep them natural.
Now, this is important. You gotta let them pickles sit in that brine for a while, so they can soak up all that flavor. I like to let ’em sit overnight, or even longer, if I can stand it. The longer they sit, the better they taste. Just put a lid on the pot and stick it in the fridge, or if it’s cold outside, you can just leave it on the porch, like I do. Just make sure the critters don’t get to it.
And that’s it, that’s how you make cinnamon pickles. It ain’t rocket science, you know. Just good, simple food, made with love. Now, you can go on and impress your friends and family with your homemade cinnamon pickles. They’ll be beggin’ you for the recipe, I guarantee it. And you just tell ’em, an old woman taught ya. They don’t need to know nothin’ else.
Oh, and one last thing. If you want them pickles to be extra crunchy, you can add a little somethin’ called alum. It’s like a white powder stuff. You can find it at the store, in the spice aisle, I think. Just a little pinch, you know, maybe a teaspoon or two, for a whole big pot of pickles. It keeps ‘em crisp. Now you really know all my secrets, go on and make some good pickles!
Easy Homemade Cinnamon Pickles Recipe is really what we talked about here. So, go get yourself some cucumbers, vinegar, sugar, and cinnamon and get started! You’ll thank me later when you have a jar full of tasty cinnamon pickles to enjoy.
