Cinnamon Pickles - cooking recipe

Ingredients

2 gal. large cucumbers
8 1/2 qt. water
2 c. lime
1 Tbsp. alum
1 c. vinegar
1 small bottle red food color
3 c. vinegar
1 tsp. salt
10 c. sugar
8 sticks cinnamon
10 oz. red hots cinnamon candy
3 c. water

Preparation

Peel, seed and cut cucumbers into bite size pieces.
Soak in 8 1/2 quarts water and lime for 24 hours.
Drain and wash, then soak in cold water for 3 hours.
Place in large kettle; simmer for 2 hours in a solution of the alum, 1 cup vinegar and red food color. Drain off liquid.
Make a syrup of 3 cups vinegar, salt, sugar, cinnamon, cinnamon candy and 3 cups water.
Bring to a boil; pour over cucumbers.
Let stand overnight.
Drain and reheat this syrup every 24 hours for 3 days.
On the fourth day, heat juice, put into jars and seal.
Cold pack 5 minutes.