7 lbs. ripe cucumbers, peel and seeds removed
4 1/2 lbs. sugar
1 tsp. celery seed
1 tsp. cloves
2 tsp. pickling spices
1/2 gal. vinegar

1. Peel and seed cucumbers. Cut in long spikes. Soak in 2 gallons water and 2 cups lime (garden type). Soak overnight (in granite, crock or plastic container).

2. Drain and rinse in clear water and leave 3 hours in water. (Add green food coloring for brighter color).

3. Mix sugar, spices and vinegar, stir to dissolve sugar. After step 2 is completed drain and put spikes in sugar-vinegar mixture. Let stand 5 hours to overnight. Stir to be sure all spikes soak in mixture. After setting cook 1 hour (or until transparent) and seal hot, makes about 8 pints. Use large yellow cucumbers. The bigger the cucumber the thicker the spike.