8 lbs very large pickling Cucumbers
2 C dehydrated lime
3 C vinegar (divided)
1 Tbsp Alum
8 C sugar
8 sticks Cinnamon
8 Whole Cloves
1-16 oz package Red Hots
Peel and remove the centers from the Cucumbers. Cut to the length needed for the jars you are using and cut into sticks. Place the Cucumbers in a stone jar (or plastic bucket). Mix the lime with 8½ Cups water and pour over the cucumbers. Let stand for 24 hours.
Drain Cucumbers, wash in cold water, drain. Repeat washing and draining until all lime is dissolved and removed. Drain well. Place cucumbers in a large pot. Mix 1 cup of the vinegar, and alum thoroughly and pour over the cucumbers. Add enough water to cover the cucumbers and bring to a boil; reduced heat and simmer for 2 hours. Drain well and place cucumbers back in the stone jar. Mix the remaining 2 cups vinegar, 2 cups water, sugar, cinnamon, cloves and red hots; bring to a boil stirring until the sugar and red hots are dissolved. Pour over the cucumbers and let stand for 24 hours.
Drain syrup into a pan & bring to a boil. Pour over the cucumbers. Let stand for 24 hours.
Repeat the third day
Drain syrup into a pan & bring to a boil. Pack cucumbers into sterilized jars; cover with hot syrup. Seal jars and process in a boiling water bath for 10 minutes.