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The Cook and Kitchen Staff are proud to continue to offer you a sampling of
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Okay, so maybe you have to be a bit on the bold side to prepare today's recipe.
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But you'll be glad you did.
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This is one of those tricks of the kitchen which produces magical results.
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Today's recipe transforms old, yellow cucumbers into eye-appealing, crisp, red rings which taste like candied cinnamon apples.
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You will always find this delectable little pickle at one of the Cook and Kitchen Staff's family gatherings because everyone enjoys the crisp bite and the flavorful cinnamon-zing today's recipe will produce.
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Try it sometime when you've got the time and it will be served at every one of your family functions, too!
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Peel, then de-seed the cucumbers.
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Using a small spoon, scoop out the seeds and throw away.
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If necessary, cut the cucumber in half so you can reach and readily remove all the seeds.
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Slice the hollowed-out cucumbers into about 1/2-inch wide rings.
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Soak the cucumber rings in the pickling lime and water for at least 24 hrs.
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Make sure to use a non-porous, ceramic stock pot or possibly a 1-gallon glass jar for this process, as the liquid will pit non-coated aluminum stock pots.
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Throw away the pickling lime and water mix and soak the cucumber rings in ice water for about 3 hrs.
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In a small bowl, mix 1 c. of the vinegar with food coloring and alum, and add in some water.
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Pour this mix over the top of the cucumbers and add in more water to cover.
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Set on the range over medium-high heat and bring to a simmer, then reduce heat and continue to simmer for about 2 hrs.
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Pour off the liquid when cold sufficient to handle easily, and throw away.
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Meanwhile, in a saucepan over medium-high heat, combine the remaining 2 c. vinegar, 2 c. water, sugar, cinnamon sticks, and red-warm candies.
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Bring the mix to a hard, rolling boil for about a minute, making sure to stir constantly.
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Pour the mix over the cooked cucumbers and let stand for 24 hrs.
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Pour off the liquid, but reserve and reheat it in a saucepan over medium-high heat.
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Bring the liquid to the boil again.
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Place cucumber rings in 6 to 8 sterilized pint jars and pour the warm pickling liquid over the top of the cucumbers.
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Make sure to use self-sealing lids which have also been sterilized with the rings.
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Leave on the counter overnight to seal, then store in a dry, dark pantry.
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Serve straight from the pint jar.
