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Add lime to sliced cucumbers and add water to cover. Let set 24 hours. Rinse cucumbers and let stand 3 hours in cold water. Mix food coloring, alum and vinegar plus water to cover cucumbers. Simmer 2 hours. Pour off liquid. While cucumbers simmer, make red hot syrup. Heat until red hots dissolve. Pour over pickles and let stand overnight. Next morning reheat and put in quart or pint jars and seal. To seal, boil in hot water bath for at least 15 minutes.
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