2 gal. lg. cucumbers
2 c. pickling salt
8 1/2 qts. water
7 c. vinegar
12 c. sugar
1 tbsp. powdered alum
4 sticks cinnamon
1 tsp. green food color

Cut unpeeled cucumbers in thirds, crosswise, remove seeds. Slice in 1/2 inch rings (should be 2 gallons). Add salt and 8 quarts water, let stand 5 days. Drain.

Combine 1 cup vinegar, alum, and food coloring in kettle. Add cucumber rings and water to cover. Simmer uncovered 2 hours (or divide rings in 2 parts, simmer 1 with 1/2 teaspoon red food color, the other with 1/2 teaspoon green food color for holidays). Drain.

Make syrup by bringing to a boil 6 cups vinegar, 2 cups water, sugar and cinnamon. Pour over rings, let stand overnight. Drain, reheat syrup and pour over rings. Repeat for 3 days. On third day pack in hot sterilized jars. Pour in boiling syrup. Seal. Makes 9 pints. (Break cinnamon in small pieces.)