7 lbs. cucumbers, sliced thinly
2 gal. water
2 c. pickling lime
8 c. distilled white vinegar (2 qts.)
10 c. sugar (5 lbs.)
1 tsp. whole cloves
1 tsp.ginger
1 tsp. mace
1 tsp. celery seed
1 tsp. cinnamon

Soak cucumbers in water and lime for 24 hours. Wash in clear water and soak in fresh water for 4 hours. (Changing water every 4 hours.) Combine remaining ingredients, add cucumbers and soak overnight. Boil pickles in soaking liquid until pickles are clear (approximately 1 hour). Pour into hot, sterilized jars. Seal. Makes 7 pints.