8 qt. cucumbers, seeded and striped to desired size
8 qt. water
2 c. pickling lime
1 c. vinegar
1 (1 1/2 oz.) bottle red food coloring
1 tsp. alum

Mix water and lime (do not use an aluminum container). Soak cucumbers and lime mixture 24 hours, drain and rinse cucumbers. Soak cucumbers in ice water for 3 hours; drain cucumbers. Place cucumbers in vinegar, alum and food coloring; add enough water to cover. Bring to a boil, reduce heat and simmer 2 hours. Drain cucumbers.

SYRUP FOR PICKLES:

3 1/2 c. water
3 1/2 c. vinegar
10 c. sugar
8 cinnamon sticks
8 oz. red cinnamon candies

Combine ingredients and bring to a boil. Pour over cucumbers, let stand. Each day for the next 3 days, drain off syrup and bring only the syrup to a boil, not the cucumbers, and pour back over cucumbers.

On the fourth day, remove the cinnamon sticks; heat the cucumbers and syrup to a boil. Pack in prepared jars. Place in a boiling water bath for 10 minutes for both quarts and pints.

Makes about 7 quarts or 14 to 15 pints.