7 lbs. cucumber, sliced
2 c. pickling lime
2 gal. water
2 qts. white vinegar
8 c. sugar
1 tbsp. salt, uniodized
Pickling spice, tied in cheesecloth or net

Slice cucumbers. Mix pickling lime in water. Soak cucumbers in crockery for 24 hours. Remove from lime and rinse well through 3 waters. Soak 3 additional hours in ice water. Drain.

Make syrup with white vinegar, sugar and salt. Stir until dissolved. Pour over cucumbers. Let set 5-6 hours or overnight. Add pickling spice to taste and boil 35 minutes. Remove spices.

Fill sterilized jars with cucumbers and pour syrup over them while hot. Seal jars. If syrup doesn't cover cucumbers, while boiling, mix a partial recipe of syrup and add. These are very crunchy and are better if chilled before serving.