Cinnamon Red Hot Rings
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Anna makes a small batch of these a couple of times a year if she has time, and they are a treat. They're an old family recipe.

1 gal. cucumbers, cored & cut in 1/4" slices
2 cup pickling lime
8 quarts water
1 cups vinegar
1 tbls alum
1 small bottles red food color
 2 1/2 cups vinegar
12 1/2 cups sugar
15oz red hots (3 to10 0z bags)
2 1/2 cups water
10 sticks cinnamon
Put the cucumber slices in lime water, and let them soak for 24 hours, covered.

Drain the cucumbers and wash in cold water. Pour ice cold water over the cucumbers and soak 3 hours. Drain.

Mix the vinegar, alum, and red food color. Add water to cover. Heat and simmer for 2 hours. Then drain.

Bring to a boil the vinegar, sugar, red hots, 2 1/2 cups of water, and the cinnamon sticks. Pour over rings and keep lid on tight. Let set overnight.

Drain the syrup into large cooking pan. Reheat and pour back over cucumbers.

Reheat syrup for three mornings. On third morning, reheat syrup and cucumbers to boiling. Pack in jars and seal.

Makes 10 pints.