2 gallon lg., ripe cucumbers, peeled, cored, sliced 1/4" thick or cut in spears
2 c. lime
8 qt. water
1 c. vinegar
1 oz. red food coloring
1 tbsp. alum
Water to cover
10 c. sugar
3 c. water
3 c. white vinegar
8 sticks cinnamon

Peel, slice and core cucumbers 1/4" thick or cut in spears. let stand 24 hours in 2 cups lime, 8 quarts water. Wash, drain and let stand in cold water 3 hours. Drain and simmer for 2 hours in 1 cup white vinegar, 1 ounce red food coloring, 1 tablespoon alum and enough water to cover. Drain.

Make syrup of 10 cups sugar, 3 cups water, 3 cups vinegar, 8 cinnamon sticks. Boil for 5 minutes. Pour over cucumbers. Pour off 4 mornings, bring to boil, pour over cukes. Fifth morning, pack in jars, pour boiling syrup in jars over cukes and seal.