2 c. pickling lime
3 c. cider vinegar
1 tbsp. alum
1 sm. bottle red or green food coloring
8 c. sugar
10 c. cinnamon sticks
15 oz. cinnamon red hot candy

Peel, seed and slice cucumbers, Wash in cold water. Place in large kettle. Add 2 cups lime and 8 quarts cold water. Let sit 24 hours.

1. Drain and wash all lime off pickles, using cold water. Put back in kettle and cover with cold water, soaking 3 hours.

2. Drain. Add mixture of 1 cup vinegar, alum, food coloring (to degree of color desired) and enough water to cover cucumbers. Simmer 2 hours. Drain and set aside.

3. In 4 quart saucepan, make syrup from 2 cups vinegar, 2 cups water, 8 cups of sugar, cinnamon sticks and red hot candy. Bring to a boil until all is dissolved.

4. Strain syrup over cucumbers. Leave in cinnamon. Discard undissolved candy. Let sit overnight, covered.

Drain syrup into saucepan. Reheat to boiling. Pour back over cucumbers. Let sit overnight again, covered.

Repeat day 3.

Reheat syrup and cucumbers in kettle to boiling. Remove cinnamon. Pack into sterilized jars and seal. Let jars sit 2 weeks before using. Makes 4 to 5 quarts.