Cinnamon Pickles

• 7 lb. cucumbers
• 1 c. pickling lime
• 1 gal. water
• 1 c. vinegar
• 1 Tbsp. alum
• 1 bottle red food color
• 2 c. vinegar
• 2 c. water
• 5 lb. sugar
• 4 cinnamon sticks
• 6 oz. cinnamon drops

1. Peel and seed cucumbers, cut in short, narrow strips.
2. Weigh cucumbers.
3. You need 7 pounds after they are peeled and cut up. Soak in pickling lime and 1 gallon water for 24 hours.
4. Drain and rinse three times.
5. Cover with ice for 3 hours, drain.
6. Bring to boil 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and red cinnamon drops.
7. Pour over drained cucumbers.
8. Let stand another 24 hours.
9. Pour off syrup and bring to a boil.
10. Pack pickles into pint jars.
11. Pour boiling syrup over pickles in jar and seal.
12. Yields 12 to 14 pints.

cucumbers, pickling lime, water, vinegar, alum, red food color, vinegar, water, sugar, cinnamon sticks, cinnamon drops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730416 (may not work)