This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Crisp Cucumber Pickles

7 pounds small cucumbers
2 gallons water
1 1/2 cups pickling lime
5 pints distilled vinegar
5 pounds sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon celery seed

Wash cucumbers and slice into 1/8-inch-thick slices.

Combine water and lime; add sliced cucumber, and soak overnight in refrigerator. Drain cucumber slices and rinse in cold water several times. Drain again.

Combine vinegar, sugar, and spices in a Dutch oven; bring to a boil, and pour over cucumber slices. Let stand overnight.

Bring cucumber and syrup mixture to a boil; reduce heat and simmer 1 hour. Pack into hot sterilized jars, leaving 1/2-inch headspace. Adjust lids; process in boiling-water bath 5 minutes. Yield: about 8 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.