CINNAMON CUCUMBER (AMISH COOKBOOK)

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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

Directions

  • 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.

Notes

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