"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cinnamon Apple Rings Recipe

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This recipe for Cinnamon Apple Rings, by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie (Westervelt) Gerwick
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 gallons large cucumbers
2 c. dehydrated lime
8 1/2 qts. water
1 c. vinegar
1 small bottle red food coloring
1 T. alum
Syrup:
3 c. vinegar
15 c. sugar
3 c. water
12 sticks cinnamon
11 oz. pkg cinnamon red hots

Directions:
Directions:
Wash, peel, core and thickly slice, large cucumbers; let stand for 24 hours in dehydrated lime and 8 1/2 qts. water; drain and wash in cool water. Soak in cold water for three hours and drain. Mix together 1 c. vinegar, food coloring, alum, and enough water to cover cucumber slices; heat and simmer for two hours, then drain. Mix 3 c. vinegar, sugar, 3 c. water, stick cinnamon, and red hots. Bring to a boil. Pour over the cucumber slices and let stand overnight, covered. In the morning, drain off syrup and reheat; pour back on slices for three mornings. Cook cinnamon sticks in syrup each time. On the last day, pack slices in sterilized jars, cover with liquid and seal.

Personal Notes:
Personal Notes:
Original recipe from Mary Huddle. I believe this is the recipe Mom used for making her red and green cucumber "apple" rings. She and Mary Huddle were good friends and worked together in the school lunch program at Leon.

 

 

 

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