7 lbs. prepared cucumbers
1 c. lime
1 gallon water
1 qt. white vinegar
5 c. sugar
1 tsp. celery seed
1 tsp. cloves
1 tbsp. salt

Take cucumbers too large for ordinary pickles. Peel and scrape out seed. Cut in finger lengths, 1/4 inch thick. Cover with water and lime and let stand overnight. Next morning wash and soak in fresh water for 3 hours. Drain well. Heat vinegar, sugar, spices and salt. Pour over cucumbers and let stand overnight. Next morning boil for 30 minutes. Put in jars and seal. Add food coloring for green color.