4 1/2 to 5 qt. cucumbers, sliced

Syrup:

2 qt. white vinegar
4 1/2 lb. (9 c.) sugar
1 tbsp. salt
1 tbsp. mixed pickling spice

Mix lime in 2 gallons water. Soak cucumbers in churn 24 hours. Rinse all lime from cucumbers and churn. Put cucumbers back in churn and cover with ice water for 3 hours. Then drain. Mix syrup. Pour over cucumbers overnight without cooking. Next morning, heat syrup and cucumbers for 35 minutes to slow boil. Put in sterile jars and seal.

Suggestion: Can also be used for green tomatoes. Cut in narrow wedges.