1. Remove peelings and seeds from cukes (use potato peeler and melon baller 4 seeds)

2. 1 gallon larges cukes sliced 1/4 inch thick. Lengthwise. Put in 1 cup Mrs. Wagers lime with water to cover. Let cukes sit in water and lime 24 hours. Drain and wash cukes. Let stand 3 hours in cold water. put in crock or stainless steel container.

3. 1 tsp. red food coloring 1 tsp. alum 1 c. vinegar Water to cover

Make this while cukes are in water. Mix ingredients and simmer 2 hours, drain. After the 2 hours simmering, throw liquid away. Make a syrup.

2 c. cider vinegar
2 c. water
7 c. sugar
1 c. cinnamon red hots
4 sticks cinnamon

Heat syrup until red hots dissolve, bring syrup to boil and pour over pickles, leave overnight. The next morning heat cukes with syrup. Put in hot jars and seal. Add more red food coloring.