7 lb. pickling cucumbers, washed and sliced
2 gallons water
5 lb. sugar
1 tbsp. salt
1 tbsp. pickling spice
quart size canning jars
2 c. lime
2 qt. vinegar
1 tbsp. celery seed
1 tbsp. whole cloves

Soak cucumbers in lime water 24 hours. Next day, pour off water and rinse carefully. Cucumbers will be crisp. Add clear clean water to cucumbers. Soak 3 hours.

Drain and add remaining ingredients; soak overnight. Next day, bring to boil and simmer 3 hours, or until pickles become dark green and taste done. Pack thoroughly in hot sterilized jars leaving 1 inch space at top of jar.

Note: Revised canning methods call for processing quart jars 15 minutes in a boiling water bath, pints for 10. Consult your favorite canning reference for more details on proper canning techniques.