Red-Hot Cinnamon Pickles

Ingredients

• 12 large cucumbers - peeled , seeded, and quartered lengthwise
• 1 cup pickling lime , calcium hydroxide
• 1 gallon water
• 1 gallon cold water , or as needed to cover
• 1.75 cups white vinegar , divided
• 1.25 cups water , plus more as needed
• 12.5 ounces cinnamon red hot candies
• 1.5 teaspoons red food coloring
• 0.5 teaspoons alum
• 1.25 cups white sugar
• 4 cinnamons sticks , 4-inch
• 6 sterilizeds pint-sized canning jars with rings and lids

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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 liquid over drained cucumbers. Refrigerate 8 hours to overnight.

6. 6

   Drain liquid from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

7. 7

   Drain liquid again from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

8. 8

   Heat cucumbers and syrup to a boil.

9. 9

   Pack cucumbers into 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.

10. 10

    Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

11. 11

    Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.