| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ga |
Large cucumbers |
| 2 |
c |
Pickling lime |
| 4 |
c |
White vinegar; (5%) |
| 1 |
tb |
Alum |
| 1 |
|
Bottle red food coloring |
| 5 |
lb |
Sugar |
| 12 |
|
Cinnamon sticks |
| 30 |
oz |
Cinnamon Red Hot Candies or 1/4 teaspoon of cinnamon oil; (we prefer the Red Hots) |
INSTRUCTIONS
Peel, slice 1/4 to 1/2 inch thick, and seed cucumbers. Soak 24 hours in two
gallons of water with the pickling lime. Pour off the lime water, rinse
several times, and soak 3 hours in enough tap water to cover. Drain. Make a
solution of 1 cup vinegar, alum, food coloring, and enough water to cover
cucumbers. Simmer 3 hours. Drain and throw away liquid. Make a solution of
3 cups of vinegar and the sugar, cinnamon sticks, the Red Hots, and 3 cups
of water. Bring this solution almost to a boil, pour over the cucumbers and
let stand 24 hours. Drain the liquid and reheat it to almost a boil and
then pour over the cucumbers and let stand 24 hours. Do this for two more
days. On the fifth day from the beginning, heat the cucumbers and the
liquid together until almost boiling and then pack in hot sterilized jars.
Put filled jars in a hot water bath for 10 minutes.
This is a time consuming recipe but it is well worth the wait! They taste
like the best spiced apple rings you've ever eaten.
Posted to TNT Recipes Digest by Loy Pressley <lpressle@webwide.net> on Mar
26, 1998
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