2 gal. cucumbers or zucchini, sliced
8 1/2 qt. water
2 c. pickling lime
1 c. vinegar (5% acidity)
1 oz. red food coloring
1 tbsp. alum
3 c. white vinegar (5% acidity)
3 c. water
8 cinnamon sticks
10 c. sugar
14 oz. pkg. red hots
2 tsp. salt

Peel, core and slice the cucumbers or zucchini 1/4 inch thick. Mix lime and 8 1/2 quarts water and pour over cukes. Let stand 24 hours. Drain and wash in cool water. Cover with cool water and let stand for 3 hours then drain. In a large non - aluminum pan put the cucumber rings, 1 cup vinegar, red food coloring, alum and enough water to cover. Bring to a boil and cook for 1 hour. Drain and discard liquid.

In a large sauce pan bring 3 cups vinegar, 3 cups water, cinnamon sticks, sugar, red hots and salt to a boil. Pour over cucumbers and let stand overnight. Drain and reheat syrup. Pour over rings. Do this for 3 days and on the 4th day, heat the rings and syrup together. Spoon into clean, sterilized jars and seal. This makes about 10 to 12 pints.