8 qts. peeled & seeded lg. cucumber rings
8 qts. water
2 c. Ball 1005 natural pickling lime
1 c. cider vinegar, 5% acidity
1 (1 1/2 oz.) bottle red food coloring
1 tsp. alum
Water

1. Mix water and lime, do not use aluminum container. Soak cucumber rings in lime mixture 24 hours.

2. Drain and rinse cucumber rings. Discard lime mixture. Soak cucumber rings in ice water 3 hours.

3. Drain cucumber rings. Place rings in vinegar, food coloring and alum and add water to cover. Bring to a boil; reduce heat and simmer 2 hours; drain.

SYRUP:

3 1/2 c. water
3 1/2 c. cider vinegar, 5% acidity
10 c. sugar
8 sticks cinnamon
8 oz. red hot cinnamon candies

1. Combine water, vinegar, sugar, cinnamon and red hot cinnamon candies; bring to a boil.

2. Pour syrup over cucumber rings; let stand. Each day for the next 3 days, drain off syrup and bring to a boil.

3. Pour syrup over cucumber rings; let stand. Do not boil cucumber rings, only the syrup

4. On the 4th day, prepare home canning jars and lids according to manufacturers instructions.

5. Remove cinnamon sticks; heat cucumber rings and syrup to boiling. Pack cucumber rings and syrup into hot jars, leaving 1/4" headspace. Remove air bubbles with a non-metallic spatula.

6. Wipe jar rim clean, place Ball dome lid on; screw band down evenly and firmly. Do not use excessive force.

7. Process pints and quarts 10 minutes in boiling water bath canner. Yield: about 7 quarts.