1/2 gal. cucumbers, peeled, cored and sliced in sticks (like French fries)
2 c. lime
8 1/2 qt. water

Let cucumbers stand in lime water for 24 hours. Stir gently every time you think of them. Drain and wash well (at least twice). Soak in clear water for 3 hours. Drain.

Make a mixture of: 1 (1 oz.) bottle red food coloring 1 tbsp. powdered alum

Put this in pickles with enough water to cover and simmer 2 hours. Throw away this liquid.

Make a syrup of: 3 c. water 13 1/2 c. sugar 8 sticks cinnamon 1 (15 oz.) pkg. red hots

Heat this to a boil and cook until red hots melt. Pour over pickles and let stand 24 hours. Reheat liquid and pour over pickles for 3 days, reheating syrup each time. On day #4, heat and seal jars. Makes about 8 pints.

This is an excellent way to use over large cucumbers and they actually taste like cinnamon sticks and are crisp.