Iceberg Cucumber Pickle - cooking recipe

Ingredients

7 lb. cucumbers
2 c. pickling lime
2 gal. water
1/2 gal. vinegar
4 1/2 lb. sugar
1 Tbsp. cloves
1 Tbsp. mixed pickling spices
1 Tbsp. salt

Preparation

Slice cucumbers and mix with lime water; let stand for 24 hours.
(Best to use old churn or enamel canner; stir occasionally.)
Wash thoroughly and place in ice water for 3 hours. Rinse again.
Place cucumbers in enamel cooker.
Mix sugar and vinegar together and pour over cucumbers and let set overnight.
I put the spices in a cheesecloth bag and tie up so the spices won't be all through the pickles.
Let the spices soak in with the cucumbers, sugar and vinegar.