7 lb. cucumber
3 c. pickling lime
7 to 8 c. vinegar
12 to 15 c. of sugar
2 1/2 tbsp. pickling spice

Wash and slice cucumbers. Dissolve 3 cups of pickling lime in 2 gallons of water. (Use large enamel cooker or crock.) Add sliced cucumbers and let soak for 24 hours, stirring occasionally. After 24 hours, rinse the cucumbers and soak in clear water for 4 more hours - change the water every hour. Drain cucumbers after 4 hours.

Make a spice bag using pickling spice. Cut a square of doubled cheesecloth, put pickling spice in the center and use string to tie into a tight ball. Put spice bag into pot with drained cucumbers. Use an enamel pot to cook pickles- never aluminum.

Mix enough vinegar and sugar to cover the cucumbers. Use 1 1/2 to 2 cups of sugar to each cup of vinegar. Start with 7 cups of vinegar for 7 lb. of cucumber and sugar to your taste. Bring vinegar and sugar to a boil and pour into the pot of drained cucumbers and spice bag.

Let stand overnight. Bring to a boil and then simmer for 1 hour. Put cucumbers in jars and totally cover with the vinegar/sugar juice. Seal jars.