Peel, core and de-seed fruit and cut into 1/2-inch slices.Soak in solution of lime and water for 24 hours. Drain. Cover with ice water for 3 hours; drain. Mix bottle of red food coloring and alum with enough water to cover pickles.Simmer for 2 hours. Drain and discard water.
2
Make syrup and simmer until red hots are melted. Add fruit; bring to boil. Put into jars and seal.
