Recipe(tried): Red Hot Cinnamon Pickles (using Red Hots candy)

This recipe is pretty old, exactly how old I'm not certain. However, I know my grandmother was making these in the 1980's and early 1990's. I've spent many summer days prepping the cucumbers for this recipe for her. The result is a red, sweet dessert pickle. They are super yummy and extremely bad for diabetics which is why my grandmother stopped making them.

RED HOT CINNAMON PICKLES
Makes quite a few jars, my grandmother canned hers in quart jars.

7 pounds cucumbers
2 cups lime (this is powdered lime found in the pickling isle)
1 Tbsp. Alum
3 cups vinegar, divided use
1 bottle (1 oz. size) red food coloring
1 (5 lb.) bag sugar
8 cinnamon sticks
1 box Red Hots Candy
Large non reactive boiler(s)

Instructions (as written by my grandmother):

Peel 7 pounds cucumbers; slice 1/3-inch thick. Core out seeds leaving an apple ring shape.

Mix 2 cups lime in 2 gallons water. Pour over cut up cucumbers. Soak 24 hours. Drain cucumbers and rinse well.

Soak cumbers in ice water with 1 Tbsp. alum to a gallon of water for 3 hours. Drain.

Mix 1 cup vinegar and 1 bottle red food coloring and enough water to cover the cucumbers and simmer 2 hours. Drain.

Mix 2 cups vinegar, 2 cups water, 10 cups (5 lbs.) sugar, 8 cinnamon sticks and the package of red hot candy. Bring to a boil. Pour over cucumbers. Let stand and soak 24 hours.

Pack cucumbers in jars cold.* Reheat liquid to boiling. Pour over cucumbers in jars and seal. (Note: These can be processed in a simmering hot water bath at 170 to 180 degrees F for 10 to 15 minutes/quarts depending on altitude. If not processed, store in refrigerator)

*I do remember my grandmother placing cinnamon sticks in her jars. As I recall, it was the cinnamon sticks used when making the pickles. I don't think it's necessary to do that, I think she did it because it looked "country" and pretty to her.