7 lbs. med. sized cucumbers
2 c. slaked lime
2 gal. water
4 1/2 lbs. sugar
1 tbsp. salt
1 tsp. mixed pickling spices
1 tsp. whole cloves
1 tsp. celery seed or whole allspice

Slice cucumbers in 1/4 inch slices, place in enameled pan or crock. Cover with solution of lime and water. Soak for 24 hours. Rinse pickles through several changes of cold water. Cover with fresh cold water and soak for 3 hours. Drain.

Make mixture of other ingredients, add cucumbers and let stand overnight. The next day boil for 40 minutes. Pack into hot sterilized jars and seal. This recipe may also be used for green tomatoes or watermelon rind.