Candied Cucumber

7 lbs. large, yellow Cucumbers 
1 cup Pickling Lime 
1 gallon Water 
3 cups Vinegar 
1 small bottle Red Food Coloring 
1 Tbs. Alum 
10 cups Granulated Sugar 
8 Cinnamon Sticks 
10-oz. package Red-Hot Candies 

Peel, then de-seed the cucumbers. 
Using a small spoon, s
coop out the seeds 

If necessary, cut the cucumber 
in half so you can reach and 
readily remove all the seeds. 

Slice the hollowed-out cucumbers
into about 1/2-inch wide rings. 

Soak the cucumber rings in the 
pickling lime and water 
for at least 24 hours. 

Make sure to use a non-porous, 
ceramic stock pot or 
a 1-gallon glass jar for this. the liquid will pit non-coated 
aluminum stock pots. 

Discard the pickling lime and water 
Soak the cucumber rings in ice water 
for about 3 hours. 

In a small bowl, 
mix 1 cup of the vinegar 
with food coloring and alum, 
Add some water. 

Pour this mixture over the top of
the cucumbers 
and add more water to cover. 

Set on the range over 
medium-high heat and 
bring to a simmer, 

Reduce heat and continue 
to simmer for about 2 hours. 

Pour off the liquid when cool enough 
to handle easily, and discard. 

Meanwhile, in a saucepan 
over medium-high heat, 

combine the remaining 2 cups vinegar,
2 cups water, sugar, 
cinnamon sticks, and red-hot candies. 

Bring the mixture to a hard,
rolling boil for about a minute, 
making sure to stir constantly.

Pour the mixture over the 
cooked cucumbers and let stand 24 hours. 

Pour off the liquid, but reserve and
reheat it in a saucepan over 
medium-high heat. 

Bring the liquid to the boil again. 

Place cucumber rings in 6 to 8 
sterilized pint jars 

Pour the hot pickling liquid over 
the top of the cucumbers. 

Make sure to use self-sealing lids 
that have also been sterilized with the rings.
Leave on the counter overnight 
to seal, 
then store in a dry, dark pantry. 

Serve straight from the pint jar.