7 lbs. cucumbers

Wash and sliced crosswise, approximately 1/8 inch. Mix 2 cups pickling lime to 2 gallons water, make enough to cover pickles. Soak cucumbers in lime water for at least 24 hours, stirring occasionally. Soak in crockery or enamelware (never aluminum or other uncoated metals). Place a plate on top of container to weight slices down under lime water. Remove carefully from lime (slices will be brittle) and rinse in 3 COOL waters. Soak 3 additional hours in ice and water.

Make syrup now so it can cool while cucumbers are soaking:

2 qts. vinegar (I like apple cider type)
8 c. sugar
1 tsp. celery seed
1 tsp. pickling spice
1 tbsp. pickling salt (non-iodized)
1 tsp. whole cloves
Green food coloring, if desired

Stir over medium heat until stir is dissolved. After the 3 hours have past, carefully drain cucumbers. Place cucumbers back in crock and gently pour syrup over them. Let stand overnight.

Next morning: Boil mixture for 35 minutes. (If you don't have a pan big enough for all of the mixture, you can do a couple of quarts at a time. Just remember to boil each batch 35 minutes only).

Fill sterilized jars with cucumber slices, then pour syrup over slices, leaving 1/8 inch head space. Seal jars, and process in hot water bath. (If you run out of syrup or it doesn't cover cucumbers when boiling, mix up 1/2 recipe of syrup to use.) Let set on shelf for 2 months to marinate before serving.