7 lbs. cucumbers
2 gal. cold water
2 c. pickling lime
3 pts. vinegar
5 lbs. sugar
3 tbsp. mixed pickling spices

Wash, slice thinly and weigh cucumbers. Mix lime with cold water in large kettle. Add cucumbers and let stand 24 hours. Drain cucumbers and refill with cold water and let stand one hour. Repeat every hour for four hours. In large kettle mix vinegar, sugar, and pickling spices and heat. Put cucumbers in syrup and let stand overnight. Heat syrup and cucumber mixture to boiling point. Reduce heat and simmer 1 hour. Pack in sterile jars. Makes 5 to 6 pints.