8-10 lb. sliced cucumbers (1/4" thick)
2 c. lime
2 gal. water
Handful of canning salt

Let stand 24 hours, stirring often to keep lime circulated. Drain, rinse well. Let stand in ice water 3-4 hours. Drain.

SYRUP:

2 qt. cider vinegar
1 tsp. whole cloves
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. canning salt
1 tsp. pickling spice
9 c. sugar

Mix until clear. Pour over pickles. Let stand 12 hours. Drain syrup (keep it). Heat syrup to boiling. Add pickles. Bring to boil. Simmer for 30 minutes. Add green food coloring to nice green color. Seal in sterilized jars. If short on syrup, can increase sugar and vinegar in equal amounts. Yield 5 quarts.