Cucumber Cinnamon Rings

From Linda Porter

  • 2 gallons cucumber rings (peel, cut into 1/2 inch slices). Use large cucumbers beginning to yellow.
  • 2 cups lime
  • 1 small bottle red food coloring
  • 8 1/2 quarts water
  • 1 cup vinegar
  • 1 tablespoon alum


  • 10 cups sugar
  • 1 package red hots (melt better in a small amount of water)
  • 2 cups vinegar
  • 2 cups water
  • 3 sticks cinnamon

Dissolve lime into water.
Place rings in water, let stand 24 hours.
Drain and Rinse.
Cover with cold water; soak 3 hours, then drain again.
Mix vinegar, food color, and alum. Finish covering with water.
Heat to simmer, then drain. One hour sits color.

Make syrup.
Combine ingredients and bring to a boil.
Pour over rings.
Close tightly and let stand overnight.

For three consecutive mornings, drain syrup into a pan, heat, and pour back over rings. On the last morning, pack into jars and seal.

Makes 10 pints.

Sometimes you need extra syrup to cover well. If so, melt 2 1/2 cups sugar, 1/2 cup vinegar, 1/2 cup water, and add to syrup, or just add at beginning.