Cinnamon Pickles

Directions

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