Granny’s Cucumber Cinnamon Rings
Source: Roger (In Loving Memory of Grandma Wimberly)
Ingredients/Instructions	Ingredients/Instructions
2 gallons cucumber rings, peeled and cored 1 Cup Lime Water to cover and let stand for 24 hours. (Drain and rinse well. Usually three times) Simmer rings for two hours in: 1 Cup Vinegar 1 Tablespoon powdered Alum 1 small bottle Red Food color Enough WATER to cover. (Drain but DO NOT RINSE) Make the syrup: 10 Cups sugar 4 Cups Vinegar 4 Cups Water 1 Package of Red Hots 8 cinnamon sticks	Day One - Bring to boil. Pour over cucumber rings. Let stand over night. Day Two – Drian syrup from rings and reheat to boiling. Pour over cucumber rings. Let stand over night. Day Three – Drain syrup and reheat to boil. While waiting on syrup to boil pack the cucumber rings in quart jars. Using a cup, pour HOT syrup over rings in jars and seal. Let stand overnight for lids to seal completely before moving them to the shed. Note: These are the best you have ever had. Granny sometimes would use GREEN red hots (she got them around Christmas time) and green food coloring. This added a festive Red and Green cucumber rings bowl on the table at holiday time.