Candied Dill Pickles - cooking recipe

Ingredients

7 lb. or 5 1/2 qt. cucumbers
4 pt. (1/2 gal.) white vinegar
5 lb. sugar
1 tsp. salt
2 Tbsp. mixed spices (pickling spices)
1 pt. pickling lime

Preparation

Dissolve 1 pint of lime in 2 gallons of water.
Peel, seed and cut cucumbers into strips.
(Use large cucumbers, even the white ones; use the meat only.
You can fix small ones the same way.) Pour lime mixture over cucumbers and let stand for 24 hours.
Drain and rinse cucumbers.
Fill with ice cold water and let stand for 3 hours.
Drain.
Mix vinegar, sugar, salt and spices together.
Pour over cucumbers.
Let stand overnight.
Put on stove next morning and boil for 35 minutes.
Put in jars and seal.
Makes 10 pints.