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.
Add lime to sliced cucumbers with water to cover. Let stand 24 hours. Rinse cucumbers and let stand 3 hours in cold water to cover with ice added. Drain.
Place cucumber rings in a large pot. Add 1 teaspoon red food coloring, 1 teaspoon alum, 1 cup vinegar and enough water to cover the cucumbers; stir gently to distribute coloring evenly. Bring to a simmer; DO NOT BOIL. Simmer 2 hours.
While cucumbers simmer, make Red Hot syrup by mixing 2 cups vinegar, water, sugar, Red Hots and cinnamon sticks. Heat until candy dissolves. Drain cucumbers, pour syrup over pickles and let stand overnight.
Next morning, heat cucumbers and syrup to a simmer then pack into hot, sterile jars, leaving 1/4 inch headspace in each jar. Remove air bubbles. Adjust 2-piece caps. Process 15 minutes in a boiling water canner.
From: Emma Crisp
Peel, slice, and seed (core) cucumbers to make rings. Soak for 24 hrs in mixture of lime juice and 8 1/2 quarts water. Drain and rinse. Soak in ice water for 3 hrs. Drain.
Combine 1 c vinegar, 1 bottle red food coloring, 1 T alum, and enough water to cover. Pour over cucumber rings in a large pot. Simmer for 2 hrs. Drain off liquid.
In separate pot, heat 2 c water, 2 c vinegar, and the sugar, cinnamon, and Red Hots. Pour syrup over cucumber rings and let stand overnight.
For next 2 days reheat SYRUP ONLY, pour over rings, and let stand. On day 3: pack rings into canning jars, heat syrup, pour over rings, seal jars.
From: Dorothea "Dollie" Belle Jacobs Kent
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