Peel and remove seeds of large cukes and cut in stalks 2 inches in length.

7 1/2 lbs. cucumbers
2 1/2 c. lime, hydrated
2 gal. water
9 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
4 tbsp. pickling salt
2 qts. vinegar

Soak cucumbers in lime and 2 gallons of water for 24 hours. Drain and rinse in cold water and let stand for 3 hours. Drain.

Make a solution of the remaining ingredients and let pickles remain in this overnight. Boil for 35 minutes in solution. Add food coloring if you like. Put in jars and seal.