2 gallons cucumbers, peeled and sliced into 1/4 inch slices with seed center cut out
8 1/2 quarts water
1 tbsp. powdered alum
12 c. sugar
2 c. pickling salt (do not use iodized)
7 c. vinegar
1 oz. red food color
6 sticks cinnamon or 2 pkgs. red cinnamon hots (we prefer these)

Place sliced cucumbers in crock. Mix salt and water and pour over cucumbers and let stand 5 days; then drain. Combine 1 cup vinegar, alum and food coloring in kettle. Add cucumbers and enough water to cover. Simmer for 2 hours and drain.

Make a syrup using remaining 6 cups vinegar, 2 cups water, sugar and cinnamon or red hots. Pour over cucumbers and let stand overnight. Next morning, reheat cucumbers; put into jars and seal.