1 gal. sliced cucumbers
2 tbsp. alum
3 pts. vinegar
2 tbsp. coarse salt
2 handfuls lime
8 c. sugar
2 tbsp. vinegar
2 tbsp. pickling spice mix

Mix the cucumbers, line, and alum together and cover with water. Let stand for 24 hours in the refrigerator. Take out and wash and drain well. Cover with cold water and let stand another 24 hours in the refrigerator and drain well. Pour the rest of the ingredients over the cucumbers and mix. Put back in the refrigerator and let it set for another 24 hours. Take out and heat both the syrup and cucumbers to a boil, then simmer all for 20 minutes or until they change color. Pack in hot jars and seal. It is then ready to eat.