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1
Wash cucumbers and scrub gently to remove spines.
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2
Wash a 3 gallons (11.4 ltr) crock/plastic/glass container in hot soapy water and rinse.
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3
Fill container with boiling water and let stand for 10 minutes.
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4
Empty hot water and pack cucumbers in container.
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5
Pour boiling water over cucumbers to cover.
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6
Cover container and let stand overnight at room temperature.
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7
Drain water from container.
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8
Repeat the above 3 steps three more times (3 more nights).
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9
On the 4th day, peel cucumbers, cut in 1/2 inch slices and remove center of slices (seed area) with corer or knife.
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10
Return slices to container.
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11
In saucepan, combine 3 cups (700 ml) sugar, pickling salt, vinegar, cinnamon sticks and candy.
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12
Boil over medium heat until sugar dissolves.
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13
Pour over rings, cover and let stand overnight.
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14
Drain syrup into a sauce pan, add 1 cup (225 ml) of remaining sugar.
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15
Bring to a boil and pour over rings.
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16
Repeat the last 3 steps for 3 more nights.
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17
On the last day, wash and sterilize 3 pint jars, lids and canning rings.
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18
Leave in hot water bath until needed.
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19
Drain syrup into saucepan, remove cinnamon sticks and bring to a boil.
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20
Fill hot jars with cucumber rings and cover with boiling syrup (leave 1/4 inch space).
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21
Wipe rim of jar with clean damp cloth--they must be clean or lid will not seal.
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22
Put on lid and ring and place in boiling water bath in canner.
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23
Leave in bath for 10 minutes.
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24
Remove from canner with canning tongs and listen for each jar lid to pop.
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25
After a few minutes seal can be tested by pressing on center of lid.
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26
If lid is well sealed, tighten the ring and let cool.
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27
If lid gives way with a snapping sound,remove lid and metal ring, wash and sterilize again.
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28
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).
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29
Repeat 10 minute boiling water bath process.
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30
Once sealed, cool at room temperature and store in pantry until needed.
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31
If jar does not seal, store in refrigerator and use right away.
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32
Chill to serve.
