Recipe(tried): 2 fancy pickle recipes

"Red Hot" Pickles

Slice enough immature cucumbers into 1/4 inch rounds
to make 2 gallons. (For mature cucumbers, peel, remove
seeds, and cut into 4 to 5 inch sticks enough cucumbers
to make 2 gallons.) If mature cucumbers are used,
remove seeds from center of cucumber. Hint: cut in
half and use a apple corer on each half; slice.

2 gal. prepared cucumbers
8 1/2 quarts water
2 cups pickling lime

Cover cucumbers with lime water; soak for 24
hrs. Drain; discard lime water. Cover with
cool water and drain 3 times. Cover with
ice water; let stand for 4 hrs. Drain.
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1 cup vinegar
1 oz. red food coloring

Add enough water to cover pickles. Simmer
for 2 hrs. Drain.
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2 cups vinegar
2 cups water
10 cups sugar
8 sticks cinnamon
1 pkg. red hots

Boil all ingredients until red hots melt.
Pour over pickles; soak overnight. Next
morning and for the next 3 days, pour off
liquid, reboil, and pour back over pickles.

On 5th day, bring mixture to a boil and
pour over pickles packed in pint jars; seal. Stickles
1 Gallon dill pickles 5 cups sugar
1 cup vinegar green food color
(Opt. 1 stick cinnamon and/or 4 to 6 whole cloves;
OR 1 - 2 tsp. pickling spice)

Slice pickles lengthwise and rinse. Return to jar.
Heat sugar (spices if desired) and vinegar in pan; stirring
occasionally so it won't stick to the sides. When sugar
dissolves, add food color to desired tint (the more you add
the prettier your pickles will be) and bring to a boil.
Pour hot mixture over pickles and replace lid tightly. Place
in refrigerator; next day turn container over and let set
overnight. Do this every morning and evening for a week.

Note: These are great for the holiday dinner table as well as
for gifts.