Cinnamon Pickles

• 2 gal. large cucumbers, peeled, cored and cut in 1/2-inch slices
• 2 c. lime
• 8 qt. water
• 1 Tbsp. alum
• 1 c. vinegar
• 1 oz. red color
• 3 c. vinegar
• 10 c. sugar
• 1 pkg. red hots
• 3 c. water
• 1 tsp. salt
• 8 sticks cinnamon

1. Mix lime
2. and
3. water
4. together and pour over cucumbers; let stand 24 hours.
5. Add enough water to cover pickles.
6. Wash, drain and put in fresh, cool water for 3 hours; drain.
7. Simmer alum, 1 cup
8. vinegar,
9. red
10. color
11. and
12. enough
13. water to cover cucumbers; simmer 2
14. hours,
15. then drain.
16. Make syrup of 3 cups vinegar, sugar,
17. red
18. hots,
19. 3
20. cups
21. water, salt and cinnamon sticks; boil for 5 minutes,
22. then
23. pour
24. over cukes.
25. Pour off syrup for 4 mornings;
26. bring
27. to boil and pour over cucumbers. On fourth morning, pack in jars.
28. Cover with boiling syrup and seal.

cucumbers, lime, water, alum, vinegar, red color, vinegar, sugar, red hots, water, salt, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655772 (may not work)