2 gal. lg. green cucumbers
2 c. pickling salt
8 1/2 qts. water
1 c. vinegar
1 tbsp. powdered alum
1 tsp. green food coloring

SYRUP:

6 c. vinegar
2 c. water
12 c. sugar
4 cinnamon sticks

Combine unpeeled cucumbers in 1/3 inch rings and remove seeds. Cover with salt water (weight down with a plate) and let stand 5 days. Drain.

Combine vinegar, alum and food coloring in large kettle. Add sliced cucumber rings and water to cover. Simmer 2 hours and then drain.

Make syrup by boiling vinegar, water, sugar and cinnamon sticks. Pour over rings, let stand overnight. Drain. Reheat syrup and pour over rings. Repeat for 3 days. Then pack in jars and pour boiling syrup over them and seal. Makes about 9 pints.