1 gallon zucchini squash, peeled and cut into 1-inch pieces
1 c. pickling lime
1 gallon cold water

SYRUP:

6 c. vinegar
8 c. sugar
2 tbsp. mixed pickling spices, bagged

Put zucchini into large crock or enameled kettle. Dissolve in lime in the cold water and pour over zucchini. Let stand overnight. Drain and wash in cold running water for 10 minutes. Drain well. Bring vinegar, sugar, and spices to a boil and pour over pickles. Let stand overnight.

Next morning, simmer about 35 minutes or until transparent. Seal in sterilized jars.