Red-Hot Cinnamon Pickles

In a large container, combine cucumber spears and pickling lime dissolved in 1 gallon of water. Ensure the lime is fully dissolved before pouring over cucumbers. Refrigerate for 24 hours.

Drain cucumbers thoroughly and rinse repeatedly until the water runs clear. Return to the container and cover with fresh, cold water. Soak for at least 3 hours, then drain again. Transfer cucumbers to a large pot.

In a bowl, combine 1 1/4 cups of vinegar and 1 1/4 cups of water. Add cinnamon red hot candies and allow to soak, stirring occasionally, until candies begin to dissolve. (Approximately 30 minutes)

In a separate bowl, mix 1/2 cup vinegar, red food coloring, and alum until the alum is completely dissolved. Pour this mixture over the cucumbers in the pot, adding enough water to cover. Cover the pot and bring to a boil over medium heat. Reduce heat to low and simmer for 2 hours. Drain cucumbers and return them to the pot.

Pour the cinnamon candy mixture into a saucepan. Add sugar and cinnamon sticks. Bring to a boil, stirring constantly, until the candies and sugar are fully dissolved into a syrupy liquid. Pour the hot syrup over the drained cucumbers. Refrigerate for at least 8 hours, or preferably overnight.

Drain the liquid from the cucumbers into a heavy saucepan. Bring to a boil and pour again over the cucumbers. Refrigerate for 24 hours.

Repeat the draining and boiling process of the liquid, pouring it back over the cucumbers, and refrigerating for another 24 hours.

Gently heat the cucumbers and syrup in a large pot until they reach a boil.

Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the hot cucumbers into the sterilized jars, leaving 1/4 inch of headspace. Use a knife or spatula to release any trapped air bubbles. Wipe the jar rims clean, top with lids, and screw on rings. Refrigerate until thoroughly chilled before serving.