Cinnamon Pickles - cooking recipe

Ingredients

2 gal. peeled and sliced cucumbers
1 1/2 c. lime
4 c. vinegar
1 bottle red food color
1 Tbsp. alum
8 cinnamon sticks
20 oz. red hots
10 c. sugar

Preparation

Pour lime over cucumbers and cover with water.
Stir occasionally.
Let stand 24 hours.
Drain and rinse well.
Set in ice water for 3 hours.
Drain, rinse and cover with 2 cups vinegar, red food color, 1 tablespoon alum and 8 1/2 quarts water. Set 3 hours.
Drain, do not rinse!
Discard juice.
Heat but don't boil 2 cups vinegar, 8 cinnamon sticks, 2 cups water, 20 ounces red hots and 10 cups sugar.
Pour over cucumbers.
Bring to a boil once a day for 3 days.
On 4th day seal in jars.
Ready to eat in 1 week.