Cinnamon Pickles

8 lbs very large pickling Cucumbers                      

2 C dehydrated lime                                           

3 C vinegar (divided)                                       

1 Tbsp Alum    

8 C sugar 

8 sticks Cinnamon    

8 Whole Cloves  

1-16 oz package Red Hots                                            

                                                                                                     

First Day:

Peel and remove the centers from the Cucumbers.  Cut to the length needed for the jars you are using and cut into sticks.  Place the Cucumbers in a stone jar (or plastic bucket).  Mix the lime with 8½ Cups water and pour over the cucumbers.  Let stand for 24 hours.

Second Day:

Drain Cucumbers, wash in cold water, drain.  Repeat washing and draining until all lime is dissolved and removed.  Drain well.  Place cucumbers in a large pot.  Mix 1 cup of the vinegar, and alum thoroughly and pour over the cucumbers.  Add enough water to cover the cucumbers and bring to a boil; reduced heat and simmer for 2 hours.  Drain well and place cucumbers back in the stone jar.  Mix the remaining 2 cups vinegar, 2 cups water, sugar, cinnamon, cloves and red hots; bring to a boil stirring until the sugar and red hots are dissolved.  Pour over the cucumbers and let stand for 24 hours.

Third Day:

Drain syrup into a pan & bring to a boil.  Pour over the cucumbers.  Let stand for 24 hours.

Fourth Day:

Repeat the third day

Fifth Day:

Drain syrup into a pan & bring to a boil.  Pack cucumbers into sterilized jars; cover with hot syrup.  Seal jars and process in a boiling water bath for 10 minutes.