This recipe has been in my family for generations. You need to list that the cucs need to be as big around as possible and that they need to be peeled & seeded and cut into about 2 inch strips. Then you cover them with lime & water for 24 to 48 hours (this option is tried & true). Rinse well. Then add 1 cup vinegar, alum, red food coloring and water. It is NOT nec. to boil the cucs. for 2 hours in this mixture. It may even make the cucs. soggy. 1 hour is plenty. Drain the cucs (it helps to make the red hot syrup while you boil the cucs. It can take a long time for the candies to melt.) You use 20 oz. of red hots, 2 cups vinegar, 2 cups water, 10 cups sugar and 5 cinnamon sticks broken in half or 10 sticks whole, your choice. Bring syrup to a boil, melting candies completely. You now pour the syrup over the cucs and bring to a boil and simmer 30 minutes. Remove from heat and cover. Let stand overnight (12 to 24 hours, again your option). Bring mixture back to a boil, simmer 30 minutes. Have prepared PINT jars ready (WIDE MOUTH JARS ARE RECOM!). Pack cucs tightly in jars placing 1 cinnamon stick inside the jar also. Cover with syrup. Jars will seal themselves if you boil the rings and lids before placing on jars. Screw down tightly. Listen to them pop the next few hours. IF by any chance one does not seal, place in frig & eat as you wish. Makes about 9 pints (sort of depending on how many cucs. you peeled).