Serves: 10
Total Calories: 1,006

8 pounds pickling cucumbers washed and sliced
2 cups hydrated lime
2 gallons water
* Part two.
2 1/2 quarts white vinegar
5 1/2 pounds sugar
1 tablespoon pickling salt
1 tablespoon celery seeds
1 tablespoon cinnamon stick crushed
1 teaspoon cloves whole

Soak cucumber slices in a non-metallic container for 24 hours in mixture of lime and water. Stir often with hands. Drain and wash cucumbers thoroughly. Let stand in cold water to cover for 3 hours. Drain well. Place in large jar.

Syrup:
*Place vinegar and sugar in large saucepan with pickling salt. Tie spices in loose cheesecloth bag and add to saucepan. Bring to boil stir until sugar has dissolved. Let cool. Pour over slices in jar. Let stand 24 hours, covered. Put into large kettle and boil 1 hour. Pack into 10 to 12 clean pint jars, leaving 1/2 -inch headspace. Seal and process in boiling water bath for 10 minutes. Add 1 minute to processing time for each 1,000 feet above sea level.

* Be sure lime is pure enough for cooking use.

Nutritional Facts:

Serves: 10
Total Calories: 1,006
Calories from Fat: 0

More Recipes from the Fresh from the Garden Cookbook:
Lime Pickles
Rhubarb Apricot Conserve
Rhubarb Butter