Instructions: Peel the cucumbers, then cut in half lengthwise and remove the seeds with a spoon. Cut the cucumbers into 1/4 inch-thick slices.

Combine the 4 quarts of water with the pickling lime. Cover the cucumber slices with the lime water and let stand for 24 hours. Drain and rinse well with cold water. (Note: When using pickling lime, follow all of the precautions stated on the container.)

Cover the thoroughly rinsed cucumber slices with ice water and let soak for 3 hours. Pour off the water.

Place the slices in a non-aluminum pot, add 2 cups of the vinegar, the red food coloring, alum and enough tap water to cover the cucumbers. Bring the liquid to a boil, reduce heat and simmer gently for 1 hour.

Drain off the liquid and discard it.

Put the cucumbers in a large glass container or crock (or food-grade plastic container).

In a non-aluminum pot, combine the remaining 2 cups vinegar with 2 cups hot water, the sugar, cinnamon sticks and Red Hot candies. Bring to a boil, stirring, and heat through just until the sugar has dissolved. Pour the syrup over the cucumbers. Let sit for 24 hours.

The next day, drain off the syrup into a non-aluminum pot. Bring the syrup to a boil and pour back over the cucumbers; let cucumbers sit.

Repeat this process for 3 more days.

On the third day, wash 10 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Pack the cucumbers into jars. Pour the hot syrup into 1 jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid.

Fill and close remaining jars. Process in a boiling-water canner for 10 minutes

(15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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