Cinnamon Red Hot Pickles
12-15 large cucumbers
2 gallons of water
8 sticks of cinnamon
1 Cup canning lime (or household)
3 Cups vinegar (white, 5% acidity)
1 Tablespoon alum
10 Cups sugar
1 large pkg. of Cinnamon Red Hots Candy
1 Tablespoon red food color
Peel and slice cucumbers into slices and remove seeds.
Soak overnight in 2 gallons of water and 1 cup lime. Next morning drain.
Then soak 4 hours in clear water.
Combine: 1 C. vinegar, 1 T. alum, 1 T. red food color.
Add water to cover cucumbers.
Heat and simmer 2 hours.
Drain and make syrup of: 2 C. vinegar, 2 C. water, 10 C. sugar, 8 sticks cinnamon, and the Red Hots. Bring to a boil.
Pour over cucumbers that have been packed into hot jars.
Pairs Well With
I make and give these for Christmas. Everybody will think they are apples, not cukes. I like to use them with pork, just like apples.