8 qts lg. cucumber rings, peeled & seeded
8 qts. water
2 c. pickling lime
1 c. cider vinegar, 5%
1 1/2 oz. red food coloring
1 tsp. alum
Water

Mix water and lime. Do not use alum. Soak in lime mixture 24 hours. Drain and rinse rings. Discard lime mixture. Soak rings in ice water 3 hours. Drain, place rings in vinegar, food coloring and alum and add water to cover. Bring to a boil. Reduce heat and simmer 2 hours.

SYRUP:

3 1/2 c. water
3 1/2 c. cider vinegar
10 c. sugar
8 sticks cinnamon
8 oz. red hot cinnamon candies

Combine water, vinegar, sugar, cinnamon and red hot cinnamon candies, bring to boil. Pour syrup over cucumber rings. Let stand. Each day for the next 3 days, drain off syrup and bring to a boil. Pour syrup over cucumber rings. Do not boil rings, only syrup. The fourth day prepare home caning jars and lids. Remove cinnamon sticks. Heat cucumber rings and syrup to boiling. Pour rings and syrup into hot jars. Process 10 minutes in boiling water bath canner. Yield 7 quarts.