7 lb. dill size cucumbers
1 c. pickling lime
9 c. sugar
2 qt. brown vinegar
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. pickling spices
1 whole stick cinnamon

Slice cucumber and cover with lime and 1 gallon water. Let stand 24 hours. Drain and WASH WELL! Cover with cold water. Let set 3 hours. Drain. Pour the sugar, spices, and vinegar over them. Refrigerate overnight.

Next day, cook slowly until clear. Bring to a boil and seal in jars. Wait 2 weeks before opening. Worth the wait! Great in salads and on sandwiches!