7 lb. very large old cucumbers
2 c. lime
3 oz. alum
1/2 c. powdered ginger
3 pt. vinegar
5 lb. sugar
1/2 pkg. pickling spice

Peel and seed cucumbers. Cut into strips 2-inches long, 1/4 x 1/2-inch wide. (They can be cut into cubes, 1/2-inch thick, 1-inch squares or 1/4-inch thick circles.)

Put prepared cukes in an earthen vessel with 2 gallons water mixed with 2 cups lime. Soak for 24 hours. Remove from vessel, rinse in water until all lime is removed from the cukes. Put cukes back in container with 1 1/2 gallons of water mixed in with 3 ounces alum. Soak 6 hours. Drain; rinse one time. Return to container and soak in 1 gallon water mixed with 1/2 cup powdered ginger for 6 hours. Drain and put in cook pot.

Mix vinegar, water, sugar and pickling spice. Pour over cucumbers. Bring to boil and cook 1 hour or until cukes are clear or transparent. Pack in hot sterilized jars. Cover with vinegar mixture and seal.