Ingredients
2 c. lime
1 c. vinegar
1 large bottle red food coloring
1 tsp. alum
12 cinnamon sticks
3 c. vinegar
15 c. sugar
2 large pkg. red hot candies
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Indian pickle spice — mango achar, lime pickle, mixed pickle
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Indian pickle spice — mango achar, lime pickle, mixed pickle
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Peel large cucumbers. Cut in half crosswise. Scrape insides out. Cut into slices (rings) approximately 1/3-inch thick to make 2 gallons. Soak in 8 1/2 quarts of water for 24 hours. Drain and wash. Soak in tap water 3 hours and drain. Mix 1 cup vinegar, food coloring, alum and enough water to cover. Simmer for 2 hours. (May need to divide into 2 pots.) Drain and discard water. Mix cinnamon sticks, 3 cups vinegar, sugar, candies and 3 cups water. Add to rings and boil until rings turn clear (takes 15 to 20 minutes). Fill jars and add 4 whole cloves to each pint. Seal jars.