7 lb. cucumbers, sliced 1/4 inch thick and cover with 2 gallons of cold water to which 2 cups of lime has been added. Soak 24 hours, stir often. Then rinse 2 or 3 times until water is clear. Soak in clear cold water 3 hours. Rinse again and drain. Let soak in the following overnight:

2 qt. vinegar
1 tbsp. salt
4 1/2 pt. sugar
2 tbsp. celery seed
2 tbsp. whole cloves
2 tbsp. whole pickling spice

Next morning bring cucumbers and liquid to a boil, cook 10 minutes or until pickles are clear. Place in jars and make sure pickles are covered with liquid. Place lids on jars and wait for lids to seal. Store anywhere. Can eat right away. Longer they set the better the flavor.