Cinnamon Pickles.

It took a little doing to track down a version of this recipe. I remember my mother making a large batch of these. Once. When I was maybe 10 years old. They were delicious, but it was a multi-day process that was a bit labor intensive (don't believe the comment below that came with the recipe). I don't expect any of my readers to actually make these. 

Cinnamon Cucumber Pickles 

Don't be put off by the steps involved in making these pickles. It is not really hard at all, just takes a few minutes of planning time to work out the cooking when it is best for your schedule. The end results are well worth the effort. People do not believe that these are cucumber pickles. Most people think they are cinnamon apple rings. 6-8 pints, 3 days, 30 min prep.

7 lbs cucumbers

1 cup pickling lime 

1 gallon water 

2 cup vinegar 1 

(1 ounce) bottle red food coloring 

1 tablespoon alum 

2 cups vinegar 

2 cups water 

12 cups sugar 8 cinnamon sticks 

1 (12 ounce) package red-hot candies 

Select large overripe cucumbers. Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring. Soak in lime and 1 gallon water for 24 hours. Wash. Soak, covered with ice water for 3 hours. Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover. Pour over cucumbers and simmer for 2 hours. Pour off liquid. Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots. Pour over cucumbers and let stand for 24 hours. Pour syrup back into a large pot and bring to a boil. Put cucumbers in jars and pour hot syrup over cucumbers. Place 1 of the cinnamon sticks from the mixture in each jar. Process for 10 minutes in water bath for pints and 15 minutes for quarts.

Update 10/16/2022: Found this version in some of Lorraine's grandmothers recipes!