Peel and slice 7 pounds ripe cucumbers. Score off seeds. Soak overnight in 1 1/2 cups lime to 2 gallons water. Rinse and let stand in cold water for 3 hours. Drain.

Make syrup of 9 cups sugar and 2 quarts cider vinegar, 1 tablespoon coarse salt. In cloth bag place 1 teaspoon mixed pickling spices, 1 teaspoon whole cloves, 1 teaspoon celery seed. Boil together and let stand with pickles in it overnight. Next day, remove spice bag, boil syrup and pickles until syrup crystallizes (about 35 minutes). Pack into sterilized jars while hot. Seal.