| | Directions | | Dissolve lime in water until water is white. Soak cucumbers in lime water for 24 hours. Pour lime water off cucumbers and rinse with cold water (4 or 5 times) until water is clear. Put pickling spices in a cheese cloth bag and place in the bottom of a large crock. Put rinsed and drained cucumbers in crock. Heat vinegar, sugar and salt until sugar is dissolved. DO NOT BOIL. Pour vinegar solution over cucumbers and soak overnight. Next day, pour cucumbers and vinegar into a large stock pot. Bring to a boil and boil for 15 minutes. Place pickles and solution into hot pint jars and seal. Makes 12 to 14 pints |
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| Ingredients | | - |  | 8 pounds cucumbers (slice to 1/8 inch thick) |
| - | | 2 gallons cold water |
| - | | 2 cups pickling lime |
| - | | 3 tablespoons mixed pickling spices |
| - | | 4 tablespoons pickling salt |
| - | | 9 cups sugar |
| - | | 2 quarts dark vinegar |
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