Cucumber Cinnamon Rings

• 2 gal. large cucumbers (about 15)
• 2 c. hydrated lime
• 3 c. vinegar
• 1 Tbsp. alum (powdered)
• 1 small bottle red food coloring
• 10 c. sugar
• 1 pkg. red hot cinnamon shots
• 8 cinnamon sticks

1. Peel, slice and ring cucumbers 1/4 to 1/2 inch thick.
2. Remove seed.
3. Mix lime and 8 1/2 pints cold water.
4. Put rings in lime water and let stand 24 hours.
5. Drain rings (carefully).
6. Wash in cold water until all lime is removed.
7. Pour clear cold water over rings and let stand 3 hours.
8. Drain and add 1 cup vinegar, alum, red food coloring and enough water to cover.
9. Heat and bring to a simmer for 2 hours and drain.
10. Make syrup of 2 cups vinegar, sugar, red hot cinnamon shots, 2 cups water and cinnamon sticks.
11. Bring syrup to a boil.
12. Pour over rings.
13. Keep lid on tight.
14. Let stand overnight.
15. Drain and reheat syrup for three mornings, then heat rings in liquid to boiling.
16. Pack in sterilized jars and seal. Makes 12 pints.

cucumbers, lime, vinegar, alum, coloring, sugar, red hot cinnamon shots, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024180 (may not work)