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- 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
- 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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