(Picture from my sister Jeannine's FB page)
7 lb. cucumbers (about 1 gal.) sliced 1/4 in. thick
2 cups of lime (use fresh, not left over from last year)
2 gallon of cold water (town water preferred)
Let stand 24 hours in limewater. Take pickles out of limewater and rinse 3 times. (Put in fresh water in sink and rinse from side to side in a double sink - 3 times.) Let stand in clear cold water for 3 hours. Drain and wash cucumbers. Put in the following cold mixture and let stand overnight.
8 cups sugar
2 tsp. mixed pickling spices(Put spices in bag)
2 qt. Vinegar
1 tsp. celery seed
2 T. salt
You can add some green food coloring if desired. Next morning simmer all together for 35 minutes, put in sterilized jars, and seal. I usually put them in a cold packer and bring them to a boil. Remove and tighten jars. Jars that do not seal after a few hours you will need to refrigerate.