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Cucumber Cinnamon Rings Recipe

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This recipe for Cucumber Cinnamon Rings is from The Bedford Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gal. sliced cucumbers
2 c. lime
8 1/2 qt. water
3 c. vinegar
1 tbsp. alum
2 oz. bottle red food coloring
10 c. sugar
6 oz. red hot candies
8 cinnamon sticks
Directions:
Directions:
Peel and slice big cucumbers (yellow ones are okay) into 1/3 inch slices to make a gallon. Cut seeds out of center, making donut shaped rings. Mix lime with 8 1/2 quarts water. Pour over slices and let soak for 24 hours. Drain. Rinse with cold water four times. Mix 1 cup vinegar, 1 tbsp. alum and all food coloring. Add enough water to cover slices and bring to a simmer over medium heat. Simmer 2 hours. Drain. Mix 2 cups vinegar, 10 cups sugar, cinnamon sticks and red hot candies. Bring to a boil. Pour over rings and let stand overnight. Pack rings in jars. Bring syrup to a boil. Pour over rings and seal jars.
Personal Notes:
Personal Notes:
My sister, Donna, was a member of the Greencastle-Antrim Lioness Club. In 1990 she was on a cook book committee and helped gather recipes for a cook book titled, "Seasoned with Love." This cook book also has recipes submitted by (then) First Lady Barbara Bush, Mrs. Marilyn Quayle (wife of Vice-President Dan Quayle), the wife of the then Pennsylvania governor, several members of congress, and Mrs. Ray Cash (mother of Johnny Cash.) This book was published in August 1990. I am submitting Donna's recipes printed in this cook book, in her memory. (submitted by Theresa Kitchen)

 

 

 

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