2 gallons big pickles, peeled
2 c. lime
1 c. vinegar
1 sm. bottle red food color
1 tbsp. powdered alum
2 (12 oz.) pkg. red hots or 1 lb. (70) fire balls
2 c. vinegar
8 c. sugar
8 cinnamon sticks

Peel and cut pickles in 1/2 inch thick slices. Remove seeds. Place in large container and cover with lime dissolved in water to cover pickles. Let stand 24 hours. Stir occasionally. Then wash until clear. Put in clear water overnight.

Drain and make syrup of 1 cup vinegar, food color and alum and water to cover pickles. Simmer for 3 hours, then drain.

Make syrup of red hots or fire balls, 2 cups vinegar, water, sugar and cinnamon sticks. Boil and pour over pickles. Drain syrup off every morning for 3 days. Heat to boiling and pour over pickles. On third morning, put pickles in jars. Pour syrup over. Boil in hot water bath for 10 minutes.