Red Cinnamon Rings

• large cucumbers
• 2 c. lime
• 8 1/2 qt. water
• 1 c. vinegar
• 1 Tbsp. alum
• 3 Tbsp. red food coloring
• 4 c. vinegar
• 4 c. water
• 10 c. sugar
• 8 cinnamon sticks
• 1 c. red hots or cinnamon hots

1. Peel, core out seeds and slice cucumbers in 1/4-inch thick rings or 2-inch chips.
2. Soak 2 gallons of cucumbers for 24 hours in lime and 8 1/2 quarts water.
3. Drain and wash well.
4. Soak 3 hours in ice water.
5. Put together 1 cup vinegar, alum and red food coloring.
6. Add water to cover.
7. Put on stove and simmer 2 hours. Do not boil.
8. Drain well and discard solution.
9. Make syrup of remaining ingredients.
10. Cover cucumbers with syrup.
11. For next 2 mornings, drain off syrup and heat.
12. Pour over cucumbers; do not boil.
13. On third morning, heat all and put in jars.
14. Seal.
15. Do not boil.
16. Makes 6 quarts.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433560 (may not work)