Recipe by Oxmoor House January 1985


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9 pints


Ingredient Checklist


Instructions Checklist
  • Dissolve lime in 1 gallon water in a large glass, ceramic, or stainless steel container. Add cucumber slices. Cover and let stand 24 hours in a cool place.

  • Drain and rinse cucumbers 3 times in cold water. Cover cucumbers with ice; let stand 3 hours. Rinse and drain well.

  • Combine cucumbers, 1 cup vinegar, red food coloring, and water to cover in a stainless steel stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently. Drain well.

  • Combine remaining vinegar, 3 cups water, sugar, candy, and cinnamon in a large saucepan. Bring to a boil. Pour syrup over cucumbers. Cover and let stand at room temperature 24 hours. Discard cinnamon.

  • Bring cucumber mixture to a boil. Pack into hot sterilized jars; cover with syrup, leaving 1/3-inch headspace. Cover with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.


Oxmoor House Homestyle Recipes