Cinnamon Pickles

• 1 gal. cucumbers, peeled and seeded
• 1/2 c. pickling lime
• 1 c. vinegar
• 1 Tbsp. red food coloring
• water
• 2 c. apple cider vinegar
• 7 c. sugar
• 1 c. red hots
• 3 sticks cinnamon

1. Slice cucumbers and place in crock.
2. Add pickling lime and enough water to cover cucumbers.
3. Let stand 24 hours.
4. Drain; rinse and then soak in ice water for 2 hours.
5. Drain.
6. Mix 1 cup vinegar, food coloring and enough water to cover cucumbers.
7. Simmer for 2 hours and then drain.
8. Make syrup out of 2 cups water, apple cider vinegar, sugar, red hots and cinnamon.
9. Bring to a boil and pour over cucumbers.
10. For 3 days, drain off syrup and reheat, then pour back over cucumbers each day.
11. On day 3, heat cucumbers in syrup and pack in jars and seal.

cucumbers, pickling lime, vinegar, red food coloring, water, apple cider vinegar, sugar, red hots, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162412 (may not work)