7 lbs. cucumbers, sliced 1/2 inch thick
2 c. lime
2 gal. water
1/2 gal. white vinegar
4 1/2 lbs. sugar
1 tbsp. salt
1 tsp. celery seed
1 tsp. cloves
1 tsp. pickling spices

Put sliced cucumbers in stone jar, pour 2 gallons water over them. Add 2 cups lime and let stand 24 hours. Drain off the water and rinse 3 times, let stand 3 hours in clear water.

Heat vinegar, salt, sugar, celery seed, cloves and pickling spices and let simmer 30 to 40 minutes, be sure not to boil.

Put pickle slices in canning jars. Pour pickling mixture over pickles and process per canning book directions. Makes a really crisp pickle.