Peel, core and slice enough cucumbers to make 2 gallons. Mix and pour over cucumbers, 2 cups lime and 8 quarts water; soak 24 hours. Drain, wash and soak 4 hours in cold water. Drain and pour the following mixture over cucumbers and simmer 2 ours.

1 tbsp. alum
1 c. vinegar
1 oz. red food coloring
Enough water to cover pickles

Drain and place in crock or enamel pan.

Cover with the following:

2 c. vinegar
2 c. water
10 c. sugar
6 sticks cinnamon
1 lg. pkg. red hots (5 1/2 to 8 oz. pkg.)

Heat this to boiling making sure red hots are dissolved before pouring over pickles.

Let set 24 hours. Drain, reheat syrup and pour back over pickles. Let set another 24 hours. Drain off syrup and add 1 teaspoon canning salt. Reheat syrup. While syrup is heating pack pickles in sterilized jars.

Cover with boiling syrup and seal. These are made as round as possible as they are very attractive on dinner plate as well as tasty.