Red-Hot Cinnamon Pickles
These cinnamon pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
cucumbers - peeled, seeded, and quartered lengthwise
12
large
pickling lime (calcium hydroxide)
1
cup
water
1
gallon
cold water, or as needed to cover
1
gallon
white vinegar, divided
1 ¾
cups
water, plus more as needed
1 ¼
cups
cinnamon red hot candies
12 ½
ounces
red food coloring
1 ½
teaspoons
alum
½
teaspoon
white sugar
1 ¼
cups
cinnamon sticks
4
(4-inch)
6 pint-sized canning jars with rings and lids
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 Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
  Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
  Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
  Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
  Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
  Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
  Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
  Heat cucumbers and syrup to a boil.
  Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
