4 lg. zucchini (should be lg. so it is at least 1/2" thick)
2 c. lime (calcium hydrate)

Cut zucchini into strips so you have approximately 6 quarts. Remove all seeds. Put zucchini into solution of 2 cups lime (calcium hydrate) and 2 gallons water; soak 24 hours. Drain and wash thoroughly using 6 water baths. Be sure all lime residue is washed away. Cut into pickle size.

PICKLING SYRUP:

5 lb. sugar (11 1/4 c.)
2 qt. distilled vinegar
1 tsp. salt
1 tsp. celery seed
1 stick cinnamon
1 tsp. mace

Bring syrup to boil. Add zucchini pieces and simmer 1 hour or until zucchini becomes translucent, sometimes it takes up to 2 hours. Pack into hot sterile jars; seal. Makes about 10 pints.

Lime can be purchased at drug stores.