Slice 8 or 9 large cucumbers in rings. Peel and remove seeds. Soak in 1 cup lime and 1 gallon water overnight.

The second day wash 3 times. Simmer 2 hours in 1 cup vinegar, 1 tablespoon alum, 1 bottle red food coloring and water to cover. Drain and make syrup.

SYRUP:

2 c. vinegar
2 c. water
8 c. white sugar
8 cinnamon sticks
1 sm. pkg. red drops dissolved in water

Pour over pickles.

On the third day drain syrup and heat, bringing to a boil. Pour back over the pickles.

On the 4th day repeat the third day.

On the 5th day heat altogether. Put in jars and seal. You may have to add a little more water to have enough syrup to cover pickles in jars. Do not use plastic pan.