• 7 lbs. Cucumbers (cucumbers that have turned yellow) - peel and remove seeds
• Slice in 3 inch strips. Soak in 2 gallon water and 2 cups lime for 24 hours.
• Rinse well and soak for 6 hours in 1 1/2 gallon water and 3 oz. Of alum. Rinse
• and soak for 3 hours in clear water. Wash and drain. Cover in syrup.

Syrup:

• 2 quarts white vinegar
• 1 T. salt
• 2 quarts water
• 2 T. pickling spice
• 10 cups sugar
• 3 T. celery salt
• Cook until cucumbers are clear. Seal in jars.