Prep 3 hrs
Cook 72 hrs
This is from my Mother in law.
- 2 gallons cucumbers, seeded, peeled and sliced
- 2 cups limes, sliced
- 8 1⁄2 quarts water
- 1 cup vinegar
- 1 ounce red food coloring
- 1 tablespoon alum
- 2 cups vinegar
- 2 cups water
- 10 cups sugar
- 8 cinnamon sticks
- 1 (12 ounce) bag red-hot candies
- Prepare cucumbers.
- add lime and 8 1/2 qts water.
- let stand 24 hrs.
- drain, rinse, soak 3 hrs in cold water.
- drain again.
- simmer for 2 hrs in vinegar, red color, alum and enough water to cover.
- Heat to make syrup of the last 5 ingredients (vinegar, water, sugar, and cinnamon sticks, and red hots).
- Pour over the cucumbers.
- let stand overnight or 8 hrs.
- Drain and reheat syrup and pour over again letting stand for another 8 hours.
- Heat syrup a 3rd time, pack rings in jars and fill with hot syrup and seal.
From past experience, I made the conversion, but anyone new to Cinnamon Cucumber Rings needs to realize there is most likely an error in these directions. I don't think it is sliced limes that go in the soaking water but pickling lime--an ingredient that makes them crunchy. You can find pickling lime with canning supplies at the grocery store. All the cinnamon cucumber rings I have ever made call for either pickling lime or alum. When done right, these are slightly translucent and wonderfully crisp.
This sounds like a lot of work, but it's worth it! The finished product tastes like those pricy spiced apple slices you get around the holidays. When I first tried the recipe, I used cucumbers that had grown too large to eat, removing the seedy middles and slicing the remaining cucumber flesh. As a much less experienced cook in those days, I had everything in my kitchen stained pink from the food coloring in the recipe - LOL. But the end result was so appreciated by my family, I continued to make this. Thanks for posting!!