7 lbs. cucumbers (cut crosswise)
1 c. pickling lime
2 gal. water
8 c. distilled white vinegar, 5%
8 c. sugar
1 tbsp. salt (optional)
2 tsp. mixed pickling spices
Soak clean sliced cucumbers in water and lime mixture in crockery or enamelware for 12 hours or overnight. Do not use aluminum ware. Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in fresh ice water. Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to low boil, stirring until sugar dissolves. Remove syrup from heat and add sliced cucumbers. Soak 5 or 6 hours or overnight. Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled. Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner. Test jars for airtight seals according to manufacturer’s instructions. Refrigerate unsealed jars.