7 lbs. cucumbers (Slice crosswise)
2 cups of Pickling Lime
2 gallons water
8 cups distilled white vinegar, 5% acidity ( 1/2 Gallon)
8 cups sugar( 4 1/2 lbs)
1 tablespoon Plain salt…no Iodinized salt !
1 TB Celery Seed
1 TB whole cloves
2 TB mixed pickling spices
Tie spices in cheesecloth bag

1. Soak clean cucumbers in water and lime mixture in crockery or enamel ware overnight.  Do not use aluminum ware.
2. Next morning…Remove sliced cucumbers from lime water.  Discard lime water.  Rinse 3 times in fresh cold water.  Soak 3 hours in fresh ice water.
3. Combine vinegar, sugar, salt and mixed pickling spices in a large pot.  Bring to a low boil, stirring until sugar dissolves.  Remove syrup from heat and add sliced cucumbers.  Soak overnight.
4. Next morning… Simmer slices in the syrup 40 min or more until clear..  Fill sterilized jars(wide mouth work best) with hot slices.  Pour hot syrup over the slices, leaving 1/2 inch headspace. Run a heated silver or plastic knife around the inside of the jar to liberate the air bubbles.  Cap each jar when filled.
5. Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.