7 lb. pickling cucumbers, washed and sliced
2 gallons water
5 lbs. sugar
1 tbsp. salt
1 tbsp. pickling spice
2 c. lime
2 qt. vinegar
1 tbsp. celery seed
1 tbsp. whole cloves
Quart canning jars

Soak cucumbers in lime and water 24 hours. Next day pour off water and rinse cucumbers carefully. Cucumbers will be crisp. Add clear water to cucumbers. Soak 3 hours; drain.

Bring to boil and simmer 3-4 hours with salt, pickling spice, vinegar, celery seed, and cloves until pickles become dark green and done. Pack tightly in hot sterilized jars leaving 1 inch space at top of jar.