RED HOT CINNAMON PICKLES 1. Peal, slice into 1/2 in. slices and core-2 gallons large cucumbers. (Zucchini or watermelon rinds may be used) 2. Put into a glass or crock container (not metal or plastic). Add 2 cups dehydrated lime and cold water to just cover. I mix the lime with some of the water before I add the cukes. Let stand 24 hours. Stir up lime from bottom once in a while. 3. Drain and wash in cold water until water is clear. Cover with ice water and let stand for 3 hours. 4. Drain cucumbers. Add 1cup vinegar, 1 tblsp. Alum, water to cover and about 4 ounces red food coloring. Heat and simmer for 2 hours and drain. I cook them in my canner and finish them in it. 5. Make a syrup of: 2 cups vinegar, 2 cups water, 10 cups sugar, 2 pkgs. Red-hot candies and 8 sticks cinnamon. Heat to boiling. Pour over pickles, cover tightly and let stand overnight. Drain syrup into a kettle and reheat. Pour over pickles and leave overnight. Drain and reheat for seven days. (My cousin reheats only 3 days. I try to do it about 5 days. I look ahead as to how my week is going, and pick a day to finish these pickles.) 6. Last day-reheat liquid and pickles put into jars and process l0 minutes. Betty