Place prepared cucumber sticks into a 2 gallon stone jar or crock.

Dissolve pickling lime into water.

Pour over cucumbers and add enough extra water to cover cucumbers.

Let stand 24 hours.

Drain cucumbers and wash/rinse 3 times in cold water.

Soak pickles in ice water for 3 hours.

Stir together 1 cup vinegar, alum, and enough water to cover pickles.

Simmer pickles in this solution for 2 hours.

Drain and discard solution.

In a large stockpot, combine 3 cups vinegar, sugar, 3 cups water, cinnamon red hot candies, and cinnamon sticks. Bring mixture to a boil and then pour over pickles in stone crock.

Let sit until Day #3.

Pour off syrup from the pickles into large stockpot.

Boil mixture again and then add back to pickles.

Let sit until Day #4.

Heat pickles in syrup and pack into heated canning jars.

Seal and place into a hot bath for processing. I do a 10 minute hot bath for pint sized jars and 15 minutes for quart jars.