Cinnamon Pickles

• 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

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

cucumbers, water, lime, alum, vinegar, red food, vinegar, salt, sugar, cinnamon, red hots, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720547 (may not work)