7 - 7 1/2 lbs. cucumbers (5 inches long)
2 c. sifted pickling lime
2 gallons cold water
2 qts. cider vinegar
9 c. sugar
1 tsp. celery seed
2 tsp. mixed spices
2 tbsp. pickling salt
3-4 drops green food coloring

If pickles are longer than 5 inches, cut lengthwise and remove most of seed area. Slice cucumbers into 1 inch slices and place in stoneware or enamel container. Cover with the lime and water. Soak for 24 hours, stirring occasionally. Dump into clean sink and wash thoroughly. Cover pickles with cold water and soak for 3 hours; drain thoroughly. Mix together remaining ingredients and pour over cucumbers. Let set overnight. Boil for 1/2 hour until barely transparent, then begin canning. Let remainder cook until canning is completed. Process in boiling water bath for 5 minutes. Yield: 12 pints.