Peel and core two gallons large cucumbers, slice in thick slices. Soak 24 hours in 2 cups lime and 8 1/2 quarts water. Drain and set 3 hours in cold water. Drain and cover with 1 cup vinegar, 1 small bottle red food coloring and 1 teaspoon alum and water to cover. Simmer for 2 hours; drain and make syrup using:

2 c. vinegar
10 c. sugar
2 c. water
8 cinnamon sticks
1 (9 oz.) pkg. red hots

Heat and pour over slices. For 3 days, reheat. On the 4th day, reheat, place in jars and seal.