Peel and remove seeds and pulp from 8 pounds of zucchini. Cut into 1-inch cubes. In large enamel container, combine 1 gallon cold water, 1 cup arislar or hydrated lime, and 2 teaspoons alum. Dissolve completely before adding zucchini. Let stand overnight.

Next day, rinse zucchini several times to be sure all lime is removed. This is extremely important because lime is poison.

In large enamel kettle, mix zucchini with: 3 c. distilled vinegar 1 scant tbsp. salt 1 tbsp. red or green food coloring 3 to 4 drops oil of cloves 3 to 4 drops oil of cinnamon

Heat above ingredients slowly to a slow boil until mixture is transparent, an hour or more. Use a wooden spoon to stir while cooking. Be careful not to cook too long or pickles will be mushy.

Fill sterilized pint jars with zucchini mixture while still hot. Place hot lids on jars and screw lids on tight. They will seal themselves. There is no need to place in hot water bath.