2 gal. sliced cucumber rings
2 c. lime
8 1/2 qt. water

Peel cucumbers; slice and remove seed and pulp. Soak in lime 24 hours. Stir occasionally. Drain and wash lime off. Cover with ice water. Soak in this water 3 hours. Mix 1 cup vinegar, 1 teaspoon alum, 1 small bottle red food coloring. Pour over pickles and simmer 2 hours. Pour off and drain well.

Mix 2 cups vinegar, 2 cups water, 1 cup red hearts (hot), 5 pounds sugar and 8 cinnamon sticks. Bring to a boil. Pour over pickles. Next 3 days reheat syrup. Pour over pickles. Fourth day: Reheat pickles and syrup. Pack in jars and seal.