7 lbs. cucumbers
3 c. pickling lime
2 gals. cold water
5 lbs. sugar
1 tbsp. salt
3 pts. vinegar
1 tsp. each: cloves, ginger and cinnamon

Weigh cucumbers after they have been peeled and deseeded (small cucumbers need not be peeled). Cut in sticks, size of French fries. In an enamel ware canner, mix the lime in the cold water. Soak the cucumbers 17 hours.

Gently lift out of the lime water, and rinse in cold water, return to canner, cover with fresh cold water, soak for 4 hours, changing water every hour. Drain, bring to boil, the sugar, vinegar, spices and salt. Pour over pickles, let stand overnight. In the morning boil 1 hour. Seal in glass jars.