7 lbs. cucumbers, slice crosswise
2 c. Mrs. Wages Pickling Lime
2 gal. water
8 c. distilled white vinegar, 4 to 6% acidity
8 c. sugar
1 tbsp. salt
2 tsp. mixed pickling spices

1. Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware.

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

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

4. 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.

5. Process 5 minutes in boiling water bath. Boiling water should cover jars by 1 inch. 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.

6. Label, store in dry, dark cool place.