2 gallons sliced zucchini
2 cups lime
8 1/2 quarts water
1 cup vinegar
1 small bottle red food coloring
1 teaspoon alum
Water to cover
3 cups vinegar
3 cups water
1 package red hots
10 cups sugar
12 sticks cinnamon
Soak 2 gallons sliced zucchini, 2 cups lime, and 8 1/2 quarts of water for 24 hours, then drain. Wash and soak in cold water three hours.
Simmer two hours in 1 cup vinegar, 1 small bottle red food coloring, 1 teaspoon alum, and water to cover. Drain
Heat 3 cups vinegar, 3 cups water, 1 package red hots, 10 cups sugar, and 12 sticks of cinnamon. Pour over pickles and let stand overnight. Reheat syrup and repeat for 3 days.
On the third day, add spices heat and can.
Makes 12 pints.
I don't know what the author means by adding the spices on the 3rd day. Maybe the cinnamon?