Dissolve 2 cups of lime in 2 gallons cold water. Pour over cucumbers to cover and let stand 24 hours.
Drain, rinse thouroughly, and soak in fresh cold water for 4 hours.
Make brine by mixing vinegar, sugar and salt. Add pickling spices in cheesecloth bag.
Drain cucumbers, cover with brine and let stand overnight.
Transfer cucumbers and brine to a large pot and simmer for 40 minutes (leave the bag with pickling spices in the pot to simmer).
Remove spice bag and pack into hot, sterilized jars.
*Note: This is a very old recipe, and the original instructions simply say to simmer 40 minutes and can. By today's standards they probably should be processed in a boiling water bath.
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|Serving Size: 1 Quart (924g)|
|Recipe Makes: 6|
|Calories from Fat: 7 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 14.5mg||0 %|
|Potassium 922.3mg||24 %|
|Total Carbohydrate 288.2g||85 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 284.4g|
|Protein 4.2g||6 %|
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Calories per serving: 1132
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