MYO: Cinnamon Pickles

Cinnamon Pickles

2 Gallons prepared cucumbers (peeled, seeded and cut into sticks)

8 1/2 qt Water

2 c Lime

1 tb Alum

2 c Vinegar

2 c Water

1 1/2 oz Red food coloring

10 c Sugar

6 Sticks cinnamon

1 pk Red hots (8-10 oz.)

Soak prepared cucumbers in lime-water (combine water and lime) for 24

hours. Drain and wash 3 times in cold water. Combine alum, vinegar, 2

cups water, food coloring, sugar, cinnamon and red hots to make a

syrup. Add drained cucumbers and simmer, covered, for 2 hours. Let

stand overnight. Drain off syrup, reheat and pour over pickles daily

for 3 days. Pack in hot jars and seal.