2 gal. lg. cucumbers (about 15)
2 c. dehydrated lime
8 1/2 qt. water
1 c. vinegar
1 sm. bottle red food coloring
1 tbsp. alum
Water to cover

10 c. sugar 1 pkg. red hots 3 c. water 8 sticks cinnamon

Peel, slice and core cucumbers. Put rings in lime and 8 1/2 quart water, let stand 24 hours. Drain, wash in cold water, soak in cold water 3 hours. Drain. Add 1 cup vinegar, red food coloring, alum and water to cover. Heat and simmer for 2 hours; drain.

Bring to boil syrup, 2 cups vinegar, sugar, red hots, 3 cups water and cinnamon sticks; pour over rings, cover tightly. Let stand overnight. Drain and reheat syrup each morning for 3 days. On 4th morning heat rings and syrup to boiling, put in jars and seal. Discard cinnamon sticks before canning.