- 7 pounds large, yellow Cucumbers
- 1 cup pickling lime
- 1 gallon water
- 3 cups vinegar, divided
- 1 small bottle red food coloring
- 1 tablespoon alum
- 10 cups granulated sugar
- 8 cinnamon sticks
- 10-ounce package red-hot candies
- Makes 6 to 8 Pints
- 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.
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