Cinnamon Ring Pickles

sweet red colored pickle chunks, reminds one of watermelon rind preserves, a polish and french canning recipe, originating in northern minnesota

• Ready In: 7 mins
• Yields: 12 pint jars

Ingredients

• 3  gallons  pails large pickles, green not yellow
• 2  cups  pickling lime juice
• 3  gallons water
• 1  gallon apple cider vinegar
• 1 (8 ounce) bottle  red food coloring
• 1  tablespoon alum
• 10 -12  cups sugar
• 4  cups apple cider vinegar
• 1 (16 ounce) package  red-hot candies
• 8  cinnamon sticks

Directions

1. 1st day; peel and slice large cucumbers enough to make 2 gallons.
2. put 2 cups lime juice with 2 gallons water let stand overnight.in a crock or plastic pail.
3. 2nd day; drain cucumbers and wash well. soak in cold water 2 hours, set aside.
4. mix; 1 cup dark vinegar ,1 small bottle red food color, 1 tbls alum with 3 qts water,pour over cucumbers simmer 2 hrs on stove.drain and throw liquid away.
5. syrup:
6. 4 cups water.
7. 10-12 cups sugar.
8. 4 cups dark vinegar.
9. 1 pkg cinnamon red hot candies.
10. 8 cinnamon sticks.
11. bring to a boil, pour over cucumbers in crock or pail.
12. 3rd day:drain, reboil syrup, repour over cucumbers, (take out cinnamon sticks when boiling.
13. 4th day ; same as third.
14. 5th day ; drain and place cucumbers in 12 pint sized jars, heat up syrup ,pour over cucumbers, seal in hot water bath 10 minutes, you could half the recipe for 6 jars.