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  

Beets                                         

                                                                                                     

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.

Meanwhile boil Fresh beets until the skis slip.  Filter boiling water thru coffee filter and save.  Peel and slice beets.  save for day 2

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 layer cucumbers back in the stone jar with beets every few inches.  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.