Cinnamon Red Pickles

Prepare the cucumbers for pickling by removing their skin, cutting them in half lengthwise, and scooping out the seeds with a spoon. Cut these halves into thin slices and place them in a glass or ceramic container.

Create the pickling liquid by dissolving the lime in water, then pouring it over the cucumbers. Add enough water to cover the cucumbers by half an inch and let them sit at room temperature for 24 hours.

Rinse the cucumbers thoroughly with cold water and place them in a large pot. Cover the cucumbers with cold water, then let them sit at room temperature for 3 hours. Drain the cucumbers and rinse them again.

Return the cucumbers to the pot and add vinegar, food coloring, alum, and enough water to cover them by half an inch. Bring the mixture to a boil, then reduce the heat and simmer for 2 hours. Drain the cucumbers and let them cool slightly before transferring them to a glass or ceramic container.

Combine sugar, vinegar, water, red hot candies, and cinnamon sticks in a saucepan over medium heat. Stir until the sugar and candies dissolve, then pour the mixture over warm cucumbers. Cover the container and let it sit for 8 hours to overnight.

Fill hot, sterilized pint jars with the pickled cucumbers, leaving a small gap at the top. Use a knife or spatula to remove any air bubbles and wipe the rims with a moist paper towel. Secure the lids tightly.

Place a rack in a large pot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water using a holder. Pour in more boiling water to cover the jars by at least an inch, then bring the mixture to a rolling boil. Cover the pot and process the jars for 15-20 minutes.

Remove the jars from the pot and let them rest, several inches apart, for 12-24 hours. Check that the lids are secure by pressing on them with your finger, then remove the rings for storage. Store the jars in a cool, dark area and refrigerate any that do not seal.