7 lbs. cucumbers, sliced 1/2 inch thick
1 bottle red food coloring
1 c. vinegar
1 tbsp. alum
1 c. lime to a gal. of water

INGREDIENTS FOR SYRUP:

8 cinnamon sticks
3 c. vinegar
10 c. sugar
1 pkg. or 1 lb. red hots
2 c. water
Pickling spice

Peel cucumbers and slice 1/2 inch thick and core out seeds. Soak in lime water for 24 hours. Wash twice and soak in ice water for 3 hours.

Mix 1 cup vinegar, alum, food coloring and enough water to cover pickles and simmer for 2 hours. Drain. To make syrup, mix all ingredients and bring to a boil. Pour syrup over drained pickles and let stand for 24 hours. Drain off syrup and bring pickles to a boil. Put drained pickles in jars. Cover with hot liquid. Seal.