Cinnamon Cucumber Pickles - cooking recipe

Ingredients

7 lbs cucumbers
1 cup pickling lime
1 gallon water
1 cup vinegar
1 (1 ounce) bottle red food coloring
1 tablespoon alum
2 cups vinegar
2 cups water
12 cups sugar
8 cinnamon sticks
1 (12 ounce) package red-hot candies

Preparation

Select large overripe cucumbers.
Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
Soak in lime and 1 gallon water for 24 hours.
Wash.
Soak, covered with ice water for 3 hours.
Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
Pour over cucumbers and simmer for 2 hours.
Pour off liquid.
Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
Pour over cucumbers and let stand for 24 hours.
Pour syrup back into a large pot and bring to a boil.
Put cucumbers in jars and pour hot syrup over cucumbers.
Place 1 of the cinnamon sticks from the mixture in each jar.
Process for 10 minutes in water bath for pints and 15 mintes for quarts.