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

Cut unpeeled cucumbers in thirds crosswise; remove seeds. Slice in 1/2 inch thick slices (should be two gallons). Add salt and water, let stand 5 days, drain.

Combine 1 cup vinegar, alum and food color in kettle. Add cucumber rings and water to cover. Simmer 2 hours or divide rings in two parts and simmer one with red food color and the other with green, drain.

Make a syrup by bringing to boil 6 cups vinegar, 2 cups water, sugar and cinnamon. Pour over rings; let stand overnight. (Weight cucumbers so that they remain covered by the syrup.) Drain, reheat syrup and pour over rings. Repeat for three days. On the third day, pack rings in hot sterilized jars. Pour in boiling syrup and seal at once. Place in boiling water bath and process for 10 minutes. Makes 9 pints.