7 lbs. cucumbers, peeled & cut in half, then in fourths

Mix 2 cups lime to 1 gallon water. Soak for 24 hours. Drain and wash well. Soak in cold water for 3 hours then drain.

Mix 1 cup vinegar, 1/4 ounce small bottle red food color, 1 tablespoon alum, enough water to cover the cucumbers. Simmer 2 hours. Drain and make syrup of 3 cups vinegar, 2 cups water, 8 cups sugar, 8 sticks cinnamon and 2 bags of red hots.

Pour over pickles, set overnight. Heat juice only for the next two mornings and pour back over pickles. Third morning, heat pickles and juice to boiling. Can and seal.