Cinnamon Pickles - cooking recipe

Ingredients

2 gal. large cucumbers, peeled, cored and cut in 1/2-inch slices
2 c. lime
8 qt. water
1 Tbsp. alum
1 c. vinegar
1 oz. red color
3 c. vinegar
10 c. sugar
1 pkg. red hots
3 c. water
1 tsp. salt
8 sticks cinnamon

Preparation

Mix lime
and
water
together and pour over cucumbers; let stand 24 hours.
Add enough water to cover pickles.
Wash, drain and put in fresh, cool water for 3 hours; drain.
Simmer alum, 1 cup
vinegar,
red
color
and
enough
water to cover cucumbers; simmer 2
hours,
then drain.
Make syrup of 3 cups vinegar, sugar,
red
hots,
3
cups
water, salt and cinnamon sticks; boil for 5 minutes,
then
pour
over cukes.
Pour off syrup for 4 mornings;
bring
to boil and pour over cucumbers. On fourth morning, pack in jars.
Cover with boiling syrup and seal.