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Submitted by: Kim Conner from South Boston, VA
Originally shared on the web 02/14/2011

8 lbs. cucumbers, sliced
2 c. pickling lime
1-1/2 t. powdered alum
32-oz. bottle cider vinegar
32-oz. bottle white vinegar
5-lb. pkg. plus 1-1/2 c. sugar, divided
1-1/2 T. pickling spice
8 1-quart canning jars and lids, sterilized

Place cucumbers in a large enameled or stainless-steel pot; add enough water to cover. Add lime and alum; stir well. Cover and let stand overnight, stirring every so often. The next day, place cucumbers in a colander; drain and rinse very well. Rinse pot and return to stove; add vinegars and sugar to pot. Tie pickling spice in a square of muslin; add to pot along with cucumbers. Let stand for 2 hours. Bring to a boil over high heat; reduce heat to medium and simmer for 30 minutes. Discard spice bag. Pack pickle slices and liquid into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Makes 8 jars.