7 lbs. cucumbers, sliced crosswise
2 c. Mrs. Wages pickling lime
2 gallons water

Mix pickling lime with water. Soak cucumbers for 24 hours. Stirring occasionally, in lime water. Soak in crockery or enamel ware. Do not use aluminum ware. (You can cut the hours a little or leave a little longer, if necessary.) Remove from lime water and rinse in 3 cool waters. Soak in 3 additional hours in ice and water. (Again you can leave a little longer, if necessary.) It takes alot of ice. Drain carefully. 8 c. sugar 1 tbsp. salt

Stir until dissolved in pot. Pour over cucumbers. Let set 5 or 6 hours or overnight. Put 1 tablespoon pickling spice loose in pickles or tie in cheese cloth. Boil mixture for 35 minutes. Fill sterilized jars with cucumbers and pour syrup to 1/8 inch of top of jars. Heat jar seals in water and seal jars. Pickles need to be hot when put in jars so they will seal.

If syrup does not cover cucumbers while boiling, make more. 1 cup sugar to 1 cup vinegar. If you like your pickles candied, make more syrup and cook for an hour or more.

SWEET PICKLE RELISH

Process the pickles like above. Be sure to tie spices in cloth while cooking. Let pickles cool. Run through vegetable grinder so they will be chunky. Reheat in syrup and seal in jars. This makes a very good relish.