Cinnamon Cucumbers

2 gal (8 L) large cucumbers
8-1/2 qt (10.5 L) water
2 cups (500 mL) lime
1 cup (250 mL) vinegar
1 small bottle red food coloring
Water to color
1 tbsp (15 mL) alum
8 sticks cinnamon

10 oz (183 g) red hot cinnamon candy
3 cups (750 mL) water
3 cups (750 mL) vinegar1 tsp (5 mL) salt
5 cups (1250 mL) maple syrup
5 cups (1250 mL) sugar

Directions: Peel, seed and cut cucumbers into bite size pieces. Soak in water and lime for 24 hours. Drain and wash, then soak in cold water for 3 hours. Place in large kettle, simmer for 2 hours in solution of vinegar, food coloring, water and alum. Drain off liquid. Make a syrup of cinnamon, candy, water, vinegar, salt, maple syrup and sugar. Bring to boil, pour over cucumbers and let stand overnight. Drain and reheat syrup every 24 hours for 3 days. On fourth day, heat juice and pour into sterilized jars with pickles and seal.

When making pickles or relishes using vinegar or tomatoes, use glass, granite, or stainless steel kettles.

Source: Ontario Maple Syrup Producer’s Association
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