7 lbs. of lg. cucumbers, peeled & seeds removed

May be chunked or cut in strips (I quarter cucumbers first and remove large seeds with spoon). Put in a large non-metalic container that will hold two gallons of water, now mix 2 cups of pickling lime with the 2 gallons of water and pour over the cut cucumbers. Let stand 24 hours. Then rinse with cold water until clear.

Next cover with ice water for 3 hours. Drain and cover with the following: 1 1/2 tbsp. salt 4 1/2 lbs. sugar 2 tsp. celery seed 1 heaping tsp. mustard seed 5 sticks of cinnamon, broken 1 tsp. pickling spice

Mix all together until sugar is dissolved. Pour over pickles and let stand overnight. Next morning bring to a boil. Cook short time. Do not over cook. Can in sterilized jars and lids. Seal tight. These are delicious pickles. Recipe over 100 years old.