CINNAMON CUCUMBER (AMISH COOKBOOK)
- 2 gal. large cucumbers
- 8 1/2 qts. water
- 2 c. lime
- 1 c. vinegar
- 1 small bottle red food coloring
- 1 Tb. alum
- water to cover
- 8 sticks cinnamon
- 10 oz. red hot cinnamon candy
- 3 c. water
- 3 c. vinegar
- 1 tsp. salt
- 10 c. sugar
Peel, seed and cut cucumbers in bite-size pieces.
Soak in water and lime for 24 hours.
Drain and wash, then soak in cold water for 3 hours.
Place in large kettle and simmer for 2 hours in the following solution:
1 c. vinegar
1 small bottle red food coloring
1 Tb. alum
water to cover
Drain off liquid. Make a syrup of the remaining ingredients
Bring to a boil.
Pour over cucumbers and let stand overnight.
Drain and reheat this syrup every 24 hours for 3 days.
On the fourth day, heat juice, put into jars and seal.