Ginger Ring Pickles

First day:

2 gal. water

2 c. lime

7 lb. large mature cucumbers

Second day – Second solution:

1 c. vinegar

1 tsp. alum

1 large bottle yellow food coloring

Second day – Second solution:

15 c. sugar

4 1/2 c. vinegar

4 1/2 c. water

6 ginger roots

1 Tbsp. whole cloves

First day: Peel and remove center or cucumbers. Slice about 1/2 inch thick. Make solution of lime and water and soak cucumbers for 24 hours in it.

Second day: Drain and rinse cucumbers well. Soak in clear water for 3 hours, then make first solution. Add cucumbers and enough water to cover. Simmer for 2 hours. Drain liquid from cucumbers and hrow it out. Make second solution and bring it to a boil. Pour over drained cucumbers and let stand overnight.

Third day: Drain syrup from cucumbers and heat to boiling. Pack cucumbers in jars. Fill with hot syrup and seal quickly. Makes about 9 pints.