7 lbs. green tomatoes (sliced) or cucumbers (thinly sliced)
2 gal. water
5 lbs. sugar
1 tsp. each: cloves, ginger, allspice, mace, cinnamon, celery seed, mustard seed, pickling spice
3 c. builders lime
1 qt. vinegar

Soak for 24 hours in lime water. (Don't let this scare you, it makes the pickles real crunchy.) Drain, soak in fresh water for 4 hours, changing water every hour. Drain and place in kettle. Combine sugar, vinegar, and spices; bring to a boil and pour over tomatoes or cucumbers. Let stand overnight. In the morning boil for 1 hour. Pack in hot jars and seal.

Makes 5 quarts.

These pickles are especially good on lunchmeat sandwiches. They are on the sweet side.