16-18 lg. cucumbers (enough for 2 gal.)
2 c. pickle lime
10 1/2 qt. water
3 c. vinegar
1 oz. red food color
1 tbsp. alum
10 c. sugar
8 cinnamon sticks
6 oz. pkg. red hots

Peel and slice cucumbers in rings, take out seeds. Mix 2 cups pickle lime with 8 1/2 quarts water. Pour over rings, soak 24 hours. Drain and rinse well.

Mix 1 cup vinegar, 1 ounce red food color, 1 tablespoon alum and enough water to cover rings. Simmer 2 hours. Drain and place in large container.

Make syrup. Mix 2 cups vinegar, 2 cups water, 10 cups sugar, 8 cinnamon sticks and 6 ounces red hots; bring to hard boil. Pour over cucumber rings; let stand overnight. Drain and reheat syrup. Pour over rings. Let stand overnight again. Drain, heat to boil. Pour over rings that have been placed in sterile jars and seal. Makes 8 quarts.