7 lbs. lg. cucumbers
2 c. pickling lime
3 oz. powdered alum

SYRUP:

2 qts. vinegar
12 c. sugar
1 tbsp. celery seed
2 qts. water
3 tbsp. mixed spice
1 tbsp. salt

Peel cucumbers and remove seeds, cut into strips. Soak 24 hours in 2 gallons of water with pickling lime. Rinse well. Soak in 1-1/2 gallons of water, powdered alum for 6 hours. Rinse and soak in ice cold water for 6 hours. Drain well. Pour syrup over cucumbers, let stand overnight. Bring to a boil, add enough green food coloring to make a deep green. Cook until clear and can.

NOTE: I usually make 1/2 of recipe.