7 lbs. large, yellow Cucumbers
1 cup Pickling Lime
1 gallon Water
3 cups Vinegar, divided
1 small bottle Red Food Coloring
1 Tbs. Alum
10 cups Granulated Sugar
8 Cinnamon Sticks
10-oz. package Red-Hot Candies
Instructions:
Peel, then de-seed the cucumbers. Using a small spoon, scoop out the
seeds and discard.
If necessary, cut the cucumber in half so you can reach and readily
remove all the seeds.
Slice the hollowed-out cucumbers into about 1/2-inch wide rings.
Soak the cucumber rings in the pickling lime and water for at least 24
hours. Make sure
to use a non-porous, ceramic stock pot or a 1-gallon glass jar for this
process, as the
liquid will pit non-coated aluminum stock pots.
Discard the pickling lime and water mixture and soak the cucumber rings
in ice water for
about 3 hours.
In a small bowl, mix 1 cup of the vinegar with food coloring and alum,
and add some water.
Pour this mixture over the top of the cucumbers and add more water to
cover. Set on the
range over medium-high heat and bring to a simmer, then reduce heat and
continue to simmer
for about 2 hours. Pour off the liquid when cool enough to handle
easily, and discard.
Meanwhile, in a saucepan over medium-high heat, combine the remaining 2
cups vinegar,
2 cups water, sugar, cinnamon sticks, and red-hot candies. Bring the
mixture to a
hard, rolling boil for about a minute, making sure to stir constantly.
Pour the mixture
over the cooked cucumbers and let stand for 24 hours.
Pour off the liquid, but reserve and reheat it in a saucepan over
medium-high heat. Bring
the liquid to the boil again. Place cucumber rings in 6 to 8 sterilized
pint jars and pour
the hot pickling liquid over the top of the cucumbers. Make sure to use
self-sealing lids
that have also been sterilized with the rings. Leave on the counter
overnight to seal, then
store in a dry, dark pantry. Serve straight from the pint jar.
