Step 1

Use small or long pickling cucumbers. Burpless work too. Just don't use large cucumbers with many seeds. Wash the cucumbers. Slice crosswise into 1/8"-1/4" slices.

Step 2

Mix 2 cups of lime with several cups of water in a large ceramic, enamel or stainless steel vessel. Stir to blend.

Step 3

Add the cut cucumbers and enough water to cover them. Gently stir the mixture. Be very careful -- they will break so easily.

Step 4

Soak for 24 hours.

Step 5

I remember my mother making these pickles. Sometimes she had a plate on top to hold down the cucumbers. As you pass by, gently stir under the cukes, just to loosen the settled lime. Note: you can soak them for 48 hours and they are still wonderful.

Step 6

After soaking for 24 hours, rinse the cucumbers in clear water. Then change the water every hour on the hour, 4 times.

Step 7

Tie pickling spices in a double thickness of cheesecloth. Put 1/2 gallon distilled vinegar, 5 pounds sugar and the pickling spices into a large stainless steel or enamel cooking pot. Stir to melt the sugar. Add the cucumbers and bring to a boil. Let stand overnight.

Step 8

Next day bring the cucumbers and vinegar to a boil and simmer for 1 hour. Pack pickles and vinegar mixture into sterilized jars according to canning instructions.