Red Hot Pickles

Peel and slice 2 gallons large cucumbers, removing seeds and slice into sticks. (mix well, 2 cups of lime and 8 ½ quarte water, pour over cucumber and soak for 24 hours.) Next day, drain liquid and rinse well. Put cucumbers in large pan and cover with water. Add 2 oz red food color, 1 cup vinegar, and simmer for 2 hours. Drain and place cucumbers in a large stainless steel container. Mix well together 2 cups vinegar, 10 cups sugar, 8 broken cinnamon sticks, and 6 oz red hots. Bring to boil, pour over cucumbers and soak overnight. Next day, reheat syrup, pour over cucumbers and soak overnight. Next day, drain syrup and reheat to boiling. Add pickle crisp granules. Pour over cucumbers packed in sterile jars and seal.