2 gal. large pickles, peeled and seeded
8 1/2 qt. cold water
2 c. lime
1 c. vinegar
1 sm. btl. red food coloring
1 T. alum powder
3 c. vinegar
3 c. water
1 T. salt
10 c. sugar
8 sticks of cinnamon
10 oz. Red Hots cinnamon candy

Cut up pickles to bite sized chunks. Soak in water and lime for 24 hours. Drain and wash. Soak in cold water for 3 hours, add the 1 c. vinegar, food coloring and alum powder and then simmer 2 hours in a 16 quart pot. Drain, then make a syrup with last 6 ingredients, bring to boil then pour over pickles. Drain and reheat this syrup every 24 hours for 3 days. On fourth day, heat syrup, pack pickles in jars and seal. Process in boiling water for 5 minutes.