Source:

susanm

Serves/Makes:3 pints

Ingredients

• 10 large pickling cucumbers, 2" diameter
• boiling water
• 7 cups (1650 ml) sugar
• 2 tbsp (30 ml) pickling salt
• 3 cups (700 ml) distilled white vinegar
• 4 cinnamon sticks
• 1/2 cup (125 ml) red hots cinnamon candy

Preparation

• Wash cucumbers and scrub gently to remove spines.
• Wash a 3 gallons (11.4 ltr) crock/plastic/glass container in hot soapy water and rinse.
• Fill container with boiling water and let stand for 10 minutes.
• Empty hot water and pack cucumbers in container.
• Pour boiling water over cucumbers to cover.
• Cover container and let stand overnight at room temperature.
• Drain water from container.
• Repeat the above 3 steps three more times (3 more nights).
• On the 4th day, peel cucumbers, cut in 1/2 inch slices and remove center of slices (seed area) with corer or knife.
• Return slices to container.
• In saucepan, combine 3 cups (700 ml) sugar, pickling salt, vinegar, cinnamon sticks and candy.
• Boil over medium heat until sugar dissolves.
• Pour over rings, cover and let stand overnight.
• Drain syrup into a sauce pan, add 1 cup (225 ml) of remaining sugar.
• Bring to a boil and pour over rings.
• Repeat the last 3 steps for 3 more nights.
• On the last day, wash and sterilize 3 pint jars, lids and canning rings.
• Leave in hot water bath until needed.
• Drain syrup into saucepan, remove cinnamon sticks and bring to a boil.
• Fill hot jars with cucumber rings and cover with boiling syrup (leave 1/4 inch space).
• Wipe rim of jar with clean damp cloth--they must be clean or lid will not seal.
• Put on lid and ring and place in boiling water bath in canner.
• Leave in bath for 10 minutes.
• Remove from canner with canning tongs and listen for each jar lid to pop.
• After a few minutes seal can be tested by pressing on center of lid.
• If lid is well sealed, tighten the ring and let cool.
• If lid gives way with a snapping sound,remove lid and metal ring, wash and sterilize again.
• Reclean rim of jar and check lid to make sure it is not flawed or jar will not seal (I boil a couple of extra lids just in case).
• Repeat 10 minute boiling water bath process.
• Once sealed, cool at room temperature and store in pantry until needed.
• If jar does not seal, store in refrigerator and use right away.
• Chill to serve.

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