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RED CINNAMON PICKLES 
16 c. cucumbers, zucchini or apples
1 c. vinegar
Red food coloring
1 c. lime
1 gallon water
1 tsp. alum
Ice

SYRUP:

1 c. vinegar
5 c. sugar
Whole cloves
1 pkg. red hots
1 c. water
4 sticks cinnamon

Peel, core and de-seed fruit and cut into 1/2-inch slices. Soak in solution of lime and water for 24 hours. Drain. Cover with ice water for 3 hours; drain. Mix bottle of red food coloring and alum with enough water to cover pickles. Simmer for 2 hours. Drain and discard water.

Make syrup and simmer until red hots are melted. Add fruit; bring to boil. Put into jars and seal.

NOTE: You may use well-mature yellow cucumbers.

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