Place sliced cucumbers in 2 gallons water with 2 cups of lime. Let this set for 24 hours. Rinse well (5 or 6 times).
Put in ice water for 3 hours. Drain. Place back in crock. Pour in heated vinegar solution and leave 24 hours. Then cook one hour on low simmer.
VINEGAR SOLUTION: Place pickling spices, cinnamon, and whole cloves in cheese cloth.
Combine vinegar, sugar, salt and food coloring. Place spice bag in vinegar solution. Heat.
Place pickles in pint jars and add 2 piece screw on lids. Place in boiling water bath for 11 minutes. Set on towels on counter. Let cool for 24 hours.