Soak prepared cucumbers in lime-water (combine water and lime) for 24 hours. Drain and wash 3 times in cold water. Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup. Add drained cucumbers and simmer, covered, for 2 hours. Let stand overnight. Drain off syrup, reheat and pour over pickles daily for 3 days. Pack in hot jars and seal.
Gladyce KrollHastings, Nebraska