Cinnamon Pickles

15 Large Cucumbers
2 c. lime
4 c. vinegar
2 Tbsp. alum
water
1/2 oz. red food color
11 c. sugar
1 pkg. red hots
8 cinnamon sticks

Peel and core cucumbers, cut in strips, take out the see. Cover with water and lime and let soak for 24 hours.

Rinse 3 times in cool water, soak 3 hours in ice water and drain.

Mix 1 c. vinegar, 2 Tbsp. alum, 1/2 oz. red food color with water to cover. Simmer 1 hour and pour off.

Mix 3 c. vinegar, 3 c. water and 11 c. sugar. Boil until melted. Add 8 cinnamon sticks, 1 pkg. red hots and boil until red hots boil. Pour over cucumbvers and let stand 24 hours.

Drain syrup off pickles, heat and pour in hot jars and seal.

Blanch Citty