Cinnamon Pickles

Ingredients

• Cucumbers, enough to make 1 gallon of ¼ inch rings or chunks
• 1 cup pickling lime
• 4 ½ quarts water
• ½ cup vinegar
• 1 ounce red food coloring
• ½ teaspoon alum
• Water, enough to cover rings
• 1 cup vinegar
• 5 cups sugar
• 1 cup water
• 4 sticks cinnamon
• ½ cup red hot candies

Directions

1. Peel and slice cucumbers into ¼ inch thick rings or chunks. Remove seeds.
2. To 1 gallon of rings, mix 1 cup lime and 4 ½ quarts water, or enough to cover the pickles, and let stand 24 hours.
3. Drain and wash in clear water. Soak in cold water 3 hours, then rinse and drain.
4. Combine ½ cup vinegar, 1 ounce red food coloring, ½ teaspoon alum, and enough water to cover the rings.
5. Add rings and simmer 2 hours, then drain.
6. Bring to a boil: 1 cup vinegar, 5 cups sugar, 1 cup water, 4 sticks cinnamon, and ½ cup red hot candies.
7. Pour over rings and let stand overnight.
8. Reheat the 4th day; heat rings with the syrup. Pack in jars and seal.
9. For a double batch, make at least an extra half batch of the juice.