Clean and sterilize jars. Wash cucmbers. Mix water and pickling lime in a non reacting pot. Let cucumbers soak in mixture for 2 hours or overnight. Remove pickles and discard lime water. Rince 3 times in cold water. Soak for 3 hours in ice water.Combine vinegar, sugar, salt, and pickling spice in a large non reacting pot. (Do not use aluminum.) Bring to a low boil. Stir until sugar dissolves. Remove syrup from heat and add cucumbers. Soak 5-6 hours or overnight. Boil for 35 minutes. Pack hot cucumbers in jars leaving 1/2 inch head space. Remove air bubbles and cap each jar as it is filled.Place jars in canner to seal. Ready to eat in 24 hours.
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|Serving Size: 1 Serving (2039g)|
|Recipe Makes: 7|
|Calories from Fat: 4 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1054.4mg||36 %|
|Potassium 677mg||18 %|
|Total Carbohydrate 245.1g||72 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 242.8g|
|Protein 2.9g||4 %|
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Calories per serving: 1002
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