Wash 7 to 20 pounds of cucumbers, cut in chunks or sliced 1/4 inch thick. Cover with 2 cups of lime (garden, powdered) to 2 gallons of water, mixed. Let stand 24 hours, stirring occasionally. Cover with a plate weighted down to keep cucumbers covered with the solution. Next day drain and thoroughly wash off the lime with cold water. Cover with cold water and let stand 3 or 4 hours. Drain.

COVER WITH:

1/2 gal. vinegar
8 c. sugar
1 tbsp. pickling salt
1 tsp. celery seed
1 tsp. cloves (may be omitted)
2 tbsp. pickling spice, tie in cloth

Stir cold in pan until the sugar is dissolved. Add pickling spice bag and pour all over the cucumbers, cold. Weight down again and let stand overnight. In the morning bring to a simmer and let cook until the cucumbers turn transparent. (Should be a bright dark green color.) Pack hot in sterile jars and seal. May be used immediately.