Enough cucumbers to fill dishpan, soaked overnight or 24 hours in lime in a churn
2 tbsp. turmeric
2 tbsp. allspice
2 tbsp. cinnamon
1 box or can pickling spice
Sugar
Vinegar (apple cider)
Water

Rinse cucumbers. Put in dishpan. Put all spices into a cloth and tie it up. Put in dish pan. Add 1 cup of sugar, 1 cup vinegar and 1 cup of water until pickles are covered. Cook for 1 hour after they boil. Put in quart jars to can.