Cinnamon Pickles

• 2 gallons cucumbers rings
• 8 1/2 quarts water
• 2 cups limes pickling
• 2 cups vinegar
• 2 cups water
• 10 cups sugar
• 8 sticks cinnamon
• 1 cup vinegar
• 1 x food coloring red
• 1 tablespoon alum
• 1 x water to cover

1. Peel, slice and seed cucumbers.
2. I use a melon ball scoop to remove the seed.
3. The cucumber is now in a form of a ring.
4. Place cucumbers in the 8 1/2 quarts water and the pickling lime.
5. Soak 24 hours.
6. Drain and wash in clear water.
7. Soak 3 hours in cold water.
8. Drain.
9. Simmer 2 hours in brine of vinegar, red food coloring water and alum.
10. Drain again.
11. Heat syrup and por hot syrup over rings.
12. Let stand overnight.
13. Drain syrup from rings and reheat syrup again and pour over rings again.
14. Do this 3 times (3 days).
15. Heat the 4th time with cucumber rings and syrup and seal in jars.

cucumbers rings, water, pickling, vinegar, water, sugar, cinnamon, vinegar, coloring red, alum, water

Taken from recipeland.com/recipe/v/cinnamon-pickles-32816 (may not work)