1 gal. cucumbers, peeled, cored and sliced

Soak in 2 cups lime and 8 1/2 cups water (in enamel pan) for 24 hours, or overnight. Rinse in clear water 3 times. Let stand in ice water 3 hours. Drain. Simmer in following mixture 1 to 2 hours. 1 tbsp. alum 1 lg. bottle red food coloring plus enough water to cover pickles

Drain when you have a good red color. In another enamel container mix and bring to a boil: 3 c. water 11 c. sugar 8 sticks cinnamon 1 lg. pkg. red hots