7 lb. very lg. cucumbers
2 qt. white vinegar
5 lb. sugar
3 tbsp. mixed spices
1 tbsp. salt
1 tbsp. celery seed

Peel and remove seeds from cucumbers. Cut in halves lengthwise; cut into smaller strips. Soak in 2 gallons water with 3 cups lime (household) for 24 hours. Rinse in clear water; soak 6 hours in 1 1/2 gallon of water container 3 ounces of powdered alum. Soak 5-6 hours in clear water. Make syrup of remaining ingredients.

Bring to a boil and pour over cucumbers and let set overnight. Next morning boil until sticks are transparent; pour in jars and salt. Spices tied in cloth make clearer pickles. Yields 9-10 pints.