Ingredients
12 large cucumbers - peeled, seeded, and quartered lengthwise
240g pickling lime (calcium hydroxide)
3.8 liters water
3.8 liters cold water, or as needed to cover
410ml white vinegar, divided
295ml water, divided
355g cinnamon red hot candies
7.5ml red food coloring
2.5ml alum
295g white sugar
4 (10 cm) cinnamon sticks
6 pint-sized canning jars with rings and lids
Directions
Step 1
Place the cucumber spears in a large container. Mix pickling lime into 3.8 liters of water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
Step 2
Drain the cucumbers and rinse well; return to a large container. Pour enough cold water over the drained cucumbers to cover. Soak for at least 3 hours; then drain and transfer the cucumbers to a large pot.
Step 3
In a bowl, stir together 295ml of vinegar and 295ml of water; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
Step 4
In a separate bowl, mix 125ml of vinegar, red food coloring, and alum until the alum is dissolved; pour over the cucumbers and add enough water to cover. Put a lid on the pot, place it over medium heat, and bring to a boil. Reduce the heat to low and simmer for 2 hours; then drain and return the cucumbers to the pot.
Step 5
Pour the cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are completely dissolved into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate for 8 hours to overnight.
Step 6
Drain the liquid from the cucumbers into a heavy saucepan; bring to a boil and pour it over the cucumbers again. Refrigerate for 24 hours.
Step 7
Repeat the process of draining the liquid from the cucumbers into a heavy saucepan, bringing it to a boil, and pouring it over the cucumbers. Refrigerate for another 24 hours.
Step 8
Heat the cucumbers and syrup to a boil.
Step 9
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.