Step 1:

• Peel the cucumbers, halve lengthwise, and scrape out the seeds with a spoon.
• Cut the cucumbers into 1/4-inch half circles and place them in a glass or ceramic crock.
• Dissolve the pickling lime in about 1 quart of room temperature water, pour it over the cucumbers, and add additional water until the cucumbers are covered by 1/2 inch.
• Let stand at room temperature for 24 hours.

Step 2:

• Drain the cucumbers and rinse well with cold water.
• Place the cucumbers into a large stockpot, cover with cold water, and let stand for 3 hours.
• Drain and rinse the cucumbers again.

Step 3:

• Return the cucumbers to the pot, add the red food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch.
• Bring to a boil over high heat, then reduce heat to a simmer, and cook for 2 hours.
• Drain the cucumbers and allow them to cool before placing them into a glass or ceramic jar.
• Step 4:

• In a saucepan over medium heat, stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks until the sugar and candies dissolve.
• Pour this mixture over the warm cucumbers, cover, and let it stand overnight.

Step 5:

• Pack the pickles into pint jars and process in a hot water bath for 15 to 20 minutes.
• Refrigerate any jars that do not seal.