Cinnamon Pickles

If you have ever had a garden, you know that there are just some days when you can't get out to harvest like you should. You also probably know that if you let cucumbers grow an extra day, they can get very large!

I do not like to eat cucumbers when they are this big. But, I also don't like throwing away anything. This recipe for cinnamon pickles is the perfect solution! The bigger the cucumber, the better!

Cinnamon Pickles
2 gallons large cucumbers, peeled, cored, and sliced
8 1/2 quarts water
2 cups pickling lime
1 tablespoon alum
2 cups vinegar
2 cups water
1 bottle (1.5 oz) red food coloring
10 cups sugar
6 cinnamon sticks
8 oz Red Hot Candies

Peel, core, and slice the cucumbers into rings. (Remember the spiced apple rings we ate as kids?)

Mix the water and lime in a large non-aluminum container, add the cucumber rings, and let sit for 24 hours.

Drain and rinse the cucumbers very well two or three times in cold water.

Cover with cold water and let sit for 3 hours.

Combine alum, vinegar, water, red food coloring, sugar, cinnamon sticks, and red hot candies to make a syrup.

Add drained cucumbers and simmer on low heat for 2 hours.

Let stand overnight.

Drain off syrup, reheat, and pour back over cucumbers.

Repeat the last step for 3 three days. On the third day, pack the cucumbers into jars, pour syrup over the pickles, and seal.

I forgot to make a picture before I put them in jars, but here is the finished product.

These pickles are very crispy, and very good!