Recipe By : Suzy Hron (my sister, Beverly Wilken's friend)
Serving Size : 8 Preparation Time :0:00
Categories : Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soaking Solution:
8 lg Cucumbers -- up to 10
2 c Pickling lime
2 ga Water
Boiling Solution:
1 c Vinegar
1 Bottle Red Food Coloring
-(Shilling's is prettiest)
1 tb Alum
Syrup:
2 c Vinegar
10 c Sugar (5 lb)
2 c Water
14 oz Red hots -- (12-14 oz)
8 Cinnamon sticks -- 1 per jar
2 ts Salt
8 pt Canning jars
Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be
removed with an apple corer. Slice into 1/2 to 3/4" wide rings.
Soak overnight in lime and water in a porcelain container (use
non-aluminum).
Wash, drain; soak in clear water and covered with ice cubes for
3 hours. Drain.
Put in large pot. Cover with water and other ingredients for the
boiling solution. Boil for 1 hour; then drain.
Make syrup and bring to boil to dissolve sugar. Use one cinnamon
stick for each jar you think you will have. Pour syrup over
cucumbers and let stand overnight.
Drain syrup from cucumbers into separate pan and bring to a boil.
Pour back over cucumbers. After cool, cover with Saran wrap.
Repeat step 5 for 3 days.
On the fourth morning, heat syrup again. While heating, pack
cucumbers in sterilized pint jars (larger jars can be used) with
cinnamon stick. Pour heated juice into jars to fill up almost to
top. If you don't have enough, make more juice of water and red
food coloring. Seal jars. Putting in water bath is optional.
Formatted for Meal-Master by Joyce Burton (PDPP83A)
