Wash the cucumbers. Slice off about ⅛-inch from blossom end; slice all the cucumbers crosswise and place the slices into a large bowl.
In a non-aluminum container, such as a pickling crock.
Mix the pickling lime in water and add the cucumbers to the solution. Add water until the cucumbers are covered; soak the cucumbers overnight in the lime water, stirring occasionally.
When the cucumbers are done soaking, rinse them well in cool water. The best way to do this is to dump the cucumbers into the sink with the drain plugged; run cold water in the sink and gently toss the cucumbers around in the cold water a few times. Drain, while using the spray nozzle to spray the cucumbers as the water drains out. Do this at least 3 times.
When the lime has been rinsed off of the cucumbers, clean out the crock or container used to soak the cucumbers well and make sure it is free of lime. Add the cucumbers back into the crock and soak the cucumbers 3 more hours in ice water.
In a bowl, mix the vinegar, sugar, and salt together with a whisk until dissolved. Drain the cucumber slices from the ice water in the refrigerator.
Add the slices back into the container and pour syrup over the cucumber slices. Let stand overnight in the refrigerator, stirring occasionally.
The next day, drain syrup off cucumber slices into a saucepan. Make a Bouquet garni, by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
Place the bouquet into the pot with the pickling syrup; simmer for 35 minutes.
Meanwhile, prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
Next, pack cucumber slices into hot sterilized quart jars. Using a canning funnel, ladle the hot syrup over slices to cover; leaving ½-inch head-space.
Remove air bubbles and wipe rim. Center the lid on the jar. Apply band until fit is fingertip tight. Process pint jars for 10 minutes and quarts for 15 minutes, using boiling water bath method.
Lime solutions should not be used in aluminum and cause containers to pit.Always prepare and process canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep the jars hot.Recipe adapted very little from Mrs. Wages
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