Soak cucumbers overnight in a mixture of the the hydrated lime and gallon of water. Drain and rinse. Soak 3 hours in clear cold water. Drain. Cover with water, 1 cup vinegar, and one small bottle red food color. Heat and simmer 2 hours. Drain.
Make syrup of 2 cups vinegar, 4 cups water, 10 cups white sugar, 8 sticks cinnamon (broken), and 1 package red hot candies.
Bring syrup to boil, put over rings. Let stand overnight. Drain and reheat syrup 2 mornings and put over rings (syrup only, not pickles). Let stand. The 3rd morning, heat syrup and pickles together to boiling and pack in jars. Cover with liquid and seal.
Makes 4-5 quarts. (I use 1/2 pint jars.)
