Put the cucumber slices in lime water, and let them
soak for 24 hours, covered.
Drain the cucumbers and wash in cold water. Pour
ice cold water over the cucumbers and soak 3 hours.
Mix the vinegar, alum, and red food color. Add
water to cover. Heat and simmer for 2 hours. Then
Bring to a boil the vinegar, sugar, red hots, 2
1/2 cups of water, and the cinnamon sticks. Pour
over rings and keep lid on tight. Let set overnight.
Drain the syrup into large cooking pan. Reheat
and pour back over cucumbers.
Reheat syrup for three mornings. On third morning,
reheat syrup and cucumbers to boiling. Pack in jars
Makes 10 pints.