Ingredients Jump to Instructions ↓

  1. 7 pounds large cucumbers

  2. 1 cup pickling lime (calcium hydroxide)

  3. 2 teaspoons red food coloring

  4. 1 teaspoon powdered alum

  5. 1 cup distilled white vinegar

  6. 7 cups white sugar

  7. 2 cups distilled white vinegar

  8. 2 cups water

  9. 1 cup cinnamon red hot candies

  10. 4 cinnamon sticks

Instructions Jump to Ingredients ↑

  1. Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours. Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again. Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar. Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight. Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.


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