8 or 9 lg. cucumbers
2 c. pickling lime
1 c. vinegar
1 bottle red food coloring
1 tbsp. alum
1 doz. pint canning jars

SYRUP:

2 c. vinegar
10 c. sugar
2 c. water
12 or 14 oz. pkg. red hots
8 cinnamon sticks
2 tsp. canning salt

Peel and remove middle section of cucumbers. Slice as for apples. Soak overnight in 2 cups pickling lime and 8 1/2 quarts water. Drain, wash and soak in clear water for 3 hours. Drain and then cover with water, vinegar, red food coloring and alum. Boil for 1 hour then drain.

Mix together ingredients of syrup and heat thoroughly. Pour over cucumbers and let stand overnight. Drain syrup off and heat. Pour back on cucumbers. Do this for 3 mornings. On 4th morning heat and put into jars.

Makes 10 to 12 pints.

Note: Revised canning methods call for processing pint jars 10 minutes in a boiling water bath before storage.