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BiggerPiggyBank
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.
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