Red Pickle Rings 

7 lbs large cucumbers 

1 C pickling lime (calcium hydroxide) 

2 tsp red food coloring 

1 tsp powdered alum 

1 C distilled white vinegar 

7 C white sugar 

2 C distilled white vinegar 

2 C water 

1 C cinnamon red hot candies 

4 cinnamon sticks cinnamon sticks 

Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into ¼- inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about one quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours. Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for three hours, then drain and rinse again. Return the cucumbers to the pot, add the food coloring, alum, one cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar. Stir together sugar, two cups vinegar, two cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.  Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.