``Cucumber Cinnamon Rings'' Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 gal. lg. cucumber rings
2 c. lime powder
8 qt. water
Alum cooking solution:
1 c. vinegar
1 (0.5-oz.) btl. red food coloring
1 T. alum
Water
Pickling Solution:
2 c. water
2 c. vinegar
10 c. sugar
2 or 3 sticks of cinnamon
1 (6-oz.) pkg. red hots
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Directions: |
Directions:Peel cucumbers and cut out centers. (Mom used the small circle from a donut cutter . I cut cucumbers in half and used a teaspoon to scoop out the center which was much quicker.)
Put cucumbers in very large pan and cover with combined lime and water. I put a meat platter on top to hold the cucumbers in the water; I think mom did too. Let stand for 24 hours. I gently stir the water to keep lime mixed up.
On Day 2, drain the cucumbers, wash and then soak 3 times in cold water. Combine alum solution ingredients in a large pot. Add cucumbers with enough water to cover cucumbers. Simmer 2 hours. Drain. Combine pickling ingredients and simmer syrup till red hots are almost dissolved. Return drained cucumbers to the big pan. Pour the hot syrup over cucumbers and let stand overnight.
Day 3 and 4: Drain the syrup from the cucumbers, bring it to a boil and pour back on the cucumbers; let stand overnight.
Day 5: Drain and heat syrup, adding 1 tsp. salt. Pour on cucumbers packed in jars. Seal by cold packing, 10 -15 minutes. |
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Number Of
Servings: |
Number Of
Servings:12 to 14 pints |
Preparation
Time: |
Preparation
Time:5 days |
Personal
Notes: |
Personal
Notes: I made these and they taste like Mom's.
I made 1 1/2 recipes of syrup so there was enough to cover cucumbers when canning.
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