Cinnamon Pickles (Rings)(Makes 4 Quarts, Big Mouth Jars)

• 2 gal. large cucumbers
• 2 c. dehydrated lime
• 8 1/2 qt. cold water
• 1 c. vinegar
• 1 Tbsp. alum
• 1 small bottle red food coloring (1 oz.)
• 2 c. vinegar (white)
• 10 c. sugar
• 2 c. cold water
• 1 pkg. red hots
• 8 cinnamon sticks

1. Peel and ream out seeds from cucumber rings (if making rings). Can slice or make sticks using medium cucumbers.
2. In large crock, mix lime into 8 1/2 quarts cold water.
3. Let stand 24 hours.
4. Drain and wash cucumbers.
5. Return to clean container and soak in cold water for 3 hours.
6. Drain.
7. Place in large enamel pan and cover with cold water.
8. Mix well vinegar, alum and food coloring.
9. Add to cucumbers and simmer for 2 hours.
10. Drain.
11. Make syrup (make 1/2 more to have enough) with vinegar, sugar and 2 cups cold water. Bring to a boil.
12. Then add red hots and cinnamon sticks.
13. Melt all candy.
14. Pour over cucumbers.
15. Next morning, pour syrup off and bring to a boil.
16. Pour back over cucumbers.
17. Second morning, repeat.
18. Third morning, pour syrup off and bring to a boil.
19. Place cucumbers in jars and cover with the syrup.
20. Seal, leaving the cinnamon sticks out.

cucumbers, lime, cold water, vinegar, alum, coloring, vinegar, sugar, cold water, red hots, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527264 (may not work)