Cucumber Cinnamon Rings

Dona Foltz, Family

Servings: 10 pints Source:

Ingredients

From Linda Porter

2 gallons cucumber rings (peel, cut into 1/2 inch slices). Use large cucumbers beginning to yellow.

2 cups lime

1 small bottle red food coloring

8 1/2 quarts water

1 cup vinegar

1 tablespoon alum

Syrup

10 cups sugar

1 package red hots (melt better in a small amount of water)

2 cups vinegar

2 cups water

3 sticks cinnamon

Directions

Dissolve lime into water.

Place rings in water, let stand 24 hours.

Drain and Rinse.

Cover with cold water; soak 3 hours, then drain again.

Mix vinegar, food color, and alum. Finish covering with water.

Heat to simmer, then drain. One hour sits color.

Make syrup.

Combine ingredients and bring to a boil.

Pour over rings.

Close tightly and let stand overnight.

For three consecutive mornings, drain syrup into a pan, heat, and pour back over rings. On the last morning, pack into jars and seal.

Sometimes you need extra syrup to cover well. If so, melt 2 1/2 cups sugar, 1/2 cup vinegar, 1/2 cup water, and add to syrup, or just add at beginning.