Time P4DT10h Yield 64 serving(s) Number Of Ingredients 10 Steps:
Peel and slice cucumbers into 1/4 inch rounds. Remove seeds. Cover cucumbers and lime juice with water and soak for 24 hours. Drain and rinse 4 times. Soak in cooled water for 3 hours. Combine alum, 1 cup vinegar and red food coloring. Put over cucumbers and add enough water to cover. Boil, then simmer for 2 hours. Drain and throw away the solution. Combine 2 cups vinegar, cinnamon, water, red hots and sugar. Bring to boil and pour over rings. Let set 24 hours. Drain and boil liquid again. Place rings in jars and pour hot liquid over rings and seal.
Time P5DT3h Yield 6 quarts, 30 serving(s) Number Of Ingredients 8 Steps:
Peel cucumbers and slice about 1/4"-1/2" thick. Remove the seeds by cutting a circle out of the middle. They will be donut shaped. Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours. Wash and drain slices very well. Cover with cold water and soak for 3 hours. Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot. Simmer for 2 hours. Drain and throw away solution. Melt red hots in 2 cups water. Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil. Pour mixture over cucumbers. Let sit until next day. For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION. Pour hot solution back over cucumbers. Sit until next morning. On third morning, heat solution with cucumbers included. Do not boil! Place cucumbers in jars while hot and seal! Refrigerate after jars reach room temperature. Serve cold.
Time P3DT3h Yield 6-10 jars, 8-12 serving(s) Number Of Ingredients 11 Steps:
Prepare cucumbers. add lime and 8 1/2 qts water. let stand 24 hrs. drain, rinse, soak 3 hrs in cold water. drain again. simmer for 2 hrs in vinegar, red color, alum and enough water to cover. drain. Heat to make syrup of the last 5 ingredients (vinegar, water, sugar, and cinnamon sticks, and red hots). Pour over the cucumbers. let stand overnight or 8 hrs. Drain and reheat syrup and pour over again letting stand for another 8 hours. Heat syrup a 3rd time, pack rings in jars and fill with hot syrup and seal.
Time P3DT14h15m Yield 48 Number Of Ingredients 12 Steps:
Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours. Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot. Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally. Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot. Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight. Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours. Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours. Heat cucumbers and syrup to a boil. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
