- 2 gal. cucumbers
- 2 c. delime
- 8 1/2 qts. water
Peel, slice and core cucumbers. Mix cucumbers in this. Let stand 24 hours. Drain rings and wash in cool water. Pour cold water over rings and soak 3 hours. Drain and add:
- 1 c. vinegar
- 1 tbsp. alum
- 1 sm. bottle of red food coloring
Add water to cover. Heat and simmer 2 hours. Drain. Put in:
- 2 c. cider vinegar
- 2 c. water
- 1 pkg. (13 or 16 oz.) red hots
- 10 c. sugar
- 8 sticks cinnamon
Bring to boil and pour over rings. Put lid on pan and let set overnight. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. On 4th morning, heat everything and put into jars. Like Red Apple Rings.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.