Title: Cinnamon Pickles
Categories: Relish Appetizer Nosalt
Yield: 12 Pints

2		Gallons prepared cucumbers
		(peeled, seeded and cut into
		Sticks)
8 1/2	qt	Water
2	c	Lime
1	tb	Alum
2	c	Vinegar
2	c	Water
1 1/2	oz	Red food coloring
10	c	Sugar
6		Sticks cinnamon
1	pk	Red hots (8-10 oz.)

Soak prepared cucumbers in lime-water (combine water and lime) for 24 hours. Drain and wash 3 times in cold water. Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup. Add drained cucumbers and simmer, covered, for 2 hours. Let stand overnight. Drain off syrup, reheat and pour over pickles daily for 3 days. Pack in hot jars and seal.

Gladyce Kroll Hastings, Nebraska 2 September 1976

reprinted from Capper's Weekly Submitted by John Hartman Indianapolis, IN 15 Apr 1996

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