7 lbs. cucumbers, sliced crosswise
1 c. Mrs. Wages pickling lime
2 gallons water
8 c. distilled white vinegar, 5% acidity
8 c. sugar
1 tbsp. salt
2 tsp. mixed pickling spices

Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. DO NOT USE ALUMINUM WARE.

Wash 3 times in clean water and soak in fresh ice water 3 hours.

Combine remaining ingredients and bring to a low boil. Stir until sugar is dissolved. Add cucumbers and soak 5 to 6 hours or overnight.

Boil pickles in soaking liquid for 35 minutes. Fill sterilized quart jars with cucumber slices and pour syrup over cucumbers, leaving 1/8" headspace. Cap each jar when filled.

Process 5 minutes in boiling water bath. Boiling water should cover jars by at least 1". Start processing time count when filled jars are placed in rolling boiling water. Canner with tight fitting lid should be left on high heat during processing.

Label, store in dry, dark, cool place.

Processing time is for altitudes less than 1000 feet. At altitudes of over 1000 feet, increase processing time by 1 minute for each 1000 feet of altitude.