8 qt. peeled & seeded lg. cucumbers, cut into strips or rings
8 qt. water
2 c. pickling lime
1 c. cider vinegar
1 1/2 oz. red food coloring
1 tsp. alum

1. Mix water and lime (do not use an aluminum vessel for this mixture). Soak cucumbers in the lime water for 24 hours.

2. Drain and rinse the cucumbers. Discard lime mixture. Soak cucumbers in ice water for 3 hours.

3. Drain cucumbers. Place cucumbers in vinegar, food coloring and alum. Add water to cover. Bring to a boil; reduce heat and simmer 2 hours. Drain.

Note: Contact with lime can cause irritation to skin or eyes. Use care in handling. In event of exposure flush the affected with water.

3 1/2 c. water
3 1/2 c. cider vinegar
10 c. sugar
8 sticks cinnamon
8 oz. red hot cinnamon candies

1. Combine water, vinegar, sugar, cinnamon and red hot candies. Bring to a boil.

2. Pour syrup over cucumbers; let stand. Each day for the next 3 days, drain the syrup from the cucumbers and heat to almost boiling (180 degrees). Heat only the syrup, not the cucumbers. Pour the syrup back over the cucumbers and let stand.

3. On the 4th day, prepare home canning jars (equal to 7 quarts, by boiling the jars and lids in water). Remove the cinnamon sticks from the syrup. Heat both the cucumbers and the syrup to almost boiling (180 degrees). Remove jars from water and pack with cucumbers and syrup, leaving 1/4 inch of head space. Insert a cinnamon stick into each jar.

4. Place lid on jar and tighten firmly. Do not use excessive force in tightening. Process the jars 10 minutes in a boiling water bath canner. Let cool and tighten lids firmly.