7 lbs. cucumbers, sliced crosswise
2 c. picking lime
2 gals. water
8 c. distilled white vinegar (4 to 6 percent acidity)
8 c. sugar
1 tbsp. salt
2 tsp. mixed pickling spices

Soak clean cucumbers in water and lime mixture in crockery for 12 hours or overnight (do not use aluminum ware).

Wash 3 times in clean water and soak in fresh ice water for 3 hours.

Combine remaining ingredients and bring to a low boil. Stir until sugar is dissolved. Add cucumbers and soak 5 to 6 hours or overnight.

Boil pickles in same liquid for 35 minutes. Fill sterilized quart jars with cucumber slices and pour same liquid you used to boil them over the cucumbers, leaving 1/2 inch headspace. Cap each jar filled.

Process 5 minutes in boiling water bath. Water should cover jars by 1 inch. Start processing time count when jars are placed in boiling water. Canner with tight fitting lid should be left on high heat during processing.

Store in dry, dark, cool place.