7 lb. cucumbers, sliced crosswise
2 c. pickling lime
2 gallons water
8 c. distilled white vinegar (4-6% acidity)
8 c. sugar
1 tbsp. salt
2 tsp. pickling spices

Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum. Wash 3 times in clean water. Soak in fresh ice water 3 hours.

Combine remaining ingredients and bring to a low boil. Stir until sugar is dissolved. Add cucumbers and soak 5-6 hours or overnight. Boil pickles in soaking liquid for 35 minutes. Fill sterilized quart or pint jars with cucumber slices and pour over syrup leaving 1/2 inch head space. Cap each jar when filled. Process 5 minutes in boiling water bath. Have jars covered with 1 inch water. Start time when water reaches a rolling boil. Leave on medium-high. Store in a cool, dry, dark place.