1 gal. lg. cucumbers, sliced 1/4" thick
1 c. lime with water to cover
1 tsp. red food coloring
1 tsp. alum
1 c. vinegar
Red Hot Syrup:
2 c. vinegar
2 c. water
7 c. sugar
1 c. red hots
4 sticks cinnamon

Add lime to sliced cucumbers. Add water to cover. Let set 24 hours. Rinse cucumbers and let stand 3 hours in cold water. Mix food coloring, alum and vinegar plus water to cover cucumbers. Simmer 2 hours then pour off liquid.

While cucumbers simmer make Red Hot Syrup by mixing vinegar, water, sugar, red hots and cinnamon. Heat until red hots dissolved. Pour over pickles and let stand overnight. The next morning heat and can.