7 lbs. cucumbers, sliced crosswise
2 c. Mrs. Wages pickling lime
2 gallons water
8 c. distilled vinegar (4 to 6% acidity)
8 c. sugar
1 tbsp. salt
2 tsp. mixed pickling spice

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

Wash 3 times in clear water and soak in fresh ice water for 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 1/2-inch head space. Cap each jar when filled.

Process 5 minutes in boiling water bath; boiling water should cover jars by 1 inch. Start processing time count when filled jars are place in rolling boiling water. Canner with tight-fitting lid should be left on high heat during processing.

Label; store in dry, dark place.