7 lbs. cucumbers, cut in 1/2 inch slices
5 lbs. sugar
5 pints vinegar
1 sm. box pickling spice
3 c. pickling lime

First Day: Soak 24 hours in 2 gallons water and 3 cups lime, well dissolved.

Second Day: Change water every 4 hours; leave in water overnight, then drain.

Third Day: Bring vinegar and sugar and spices to boil. (Spices can be tied up in cheesecloth.) Pour over cucumbers and leave overnight.

Fourth Day: Put in a large pan (enamel or stainless steel) and simmer for one hour or until pickles change appearance and look done. Put in jars and seal.

Notes: Do not use aluminum pans for these pickles. When rinsing the cucumbers on the second day, rinse them well or the lime will stick to them.