Soak pickles in mixture overnight.
Boil pickle mixture 40 minutes.
Put in jars and seal.
This recipe is really good for overgrown cucumbers.
ups water, sugar, cinnamon sticks and red cinnamon drops.
Pour over
Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
Combine water and lime.
Soak prepared cucumbers in lime-water for 24 hours.
Drain and wash 3 times in cold water.
Cover with cold water and let sit for 3 hours.
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.
dd enough water to cover pickles.
Wash, drain and put
ogether in a bowl; add cinnamon red hot candies. Set aside
Soak lime, cucumbers and 8 1/2 quarts water 24 hours, then drain and rinse good.
Simmer 2 hours in vinegar, alum and food coloring with enough water to cover cucumbers.
Drain.
Bring to a boil and pour over cucumbers the vinegar, 2 cups water, cinnamon sticks, sugar and cinnamon candies.
Let set 24 hours.
Reheat liquid 3 times, 24 hours apart; on 3rd time, put cucumbers in jars and pour boiling liquid over and seal.
cups vinegar, salt, sugar, cinnamon, cinnamon candy and 3 cups water
inegar, 2 cups water, sugar, cinnamon sticks and candy until candy
Peel and core cucumbers; cut in strips.
Add 2 cups lime and cover with water.
Soak for 24 hours.
Drain and wash well.
Cover with cold water and ice for 3 hours and drain.
Mix 1 cup vinegar and alum, 1 small bottle of red food coloring and enough water to cover cucumbers.
Simmer for 2 hours.
Drain and throw juice out. Mix 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and cinnamon extract (or red hots dissolved in warm water 1 hour).
Pour lime over cucumbers and cover with water.
Stir occasionally.
Let stand 24 hours.
Drain and rinse well.
Set in ice water for 3 hours.
Drain, rinse and cover with 2 cups vinegar, red food color, 1 tablespoon alum and 8 1/2 quarts water. Set 3 hours.
Drain, do not rinse!
Discard juice.
Heat but don't boil 2 cups vinegar, 8 cinnamon sticks, 2 cups water, 20 ounces red hots and 10 cups sugar.
Pour over cucumbers.
Bring to a boil once a day for 3 days.
On 4th day seal in jars.
Ready to eat in 1 week.
ater, 10 cups sugar, 8 cinnamon sticks and 1 pack red
hen add red hots and cinnamon sticks.
Melt all candy
inegar, sugar, red hots and cinnamon.
Bring to a boil
g, add the drained Quick Pickles and flour and shake until
rain the jar of dill pickles leaving pickles in the jar. Set
ugar, 1 pint water, vinegar, cinnamon oil, and clove oil . Bring
owel while continuing with the recipe.
Wash and scrub the
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
ark vinegar.
1 pkg cinnamon red hot candies.
8
br>DAY THREE: Remove the pickles and let them drain back