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|EVERY FEW MINUTES|
|CINNAMON RED - HOT CUCUMBER PICKLES|
7 lb. large cucumbers
2 c. water
1 c. lime
3 c. vinegar
1 tbsp. alum
1 oz. McCormicks red food coloring
1 pkg. Red Hots
10 c. (5 lb.) sugar
8 cinnamon sticks (spices)
For first step, wash, peel and seed cucumbers. Cut into slices or cubes. Soak in lime and enough water just to cover cucumbers for 24 hours. Use a plastic container.
For second step, drain cucumbers and soak in ice water for 3 hours. During the last half hour of this time, mix 1 cup vinegar, food coloring and alum. Drain ice water off cucumbers and put in large pan or bottom of Dutch oven. Put just enough water to cover them. Add your 2 cups vinegar, coloring and alum. Simmer for 2 hours. In the dome cover of Dutch oven or another large pan, mix your 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and Red Hots. Dissolve sugar and red hots, bringing to hard boil. Drain vinegar of food coloring and vinegar mixture. Pour your boiling mixture over vinegar, sugar, cinnamon and Red Hots over them and let set for another 24 hours.
For third step, drain liquid back into large container and bring to a boil. While you're doing this, place pickles in jars. Dip your boiling juice and fill jars just to cover pickles and seal.
First step on Thursday, about noon - 24 hours. Second step on Friday - 3 hours, 2 hours and 24 hours. Third step on Saturday, put into jars.
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