Mom gave me this handwritten recipe, from Ann Burton, Pop Savoy’s sister. I remember Mom and Nanny making this once, and afterwards they decided—“too much trouble!” But the pickles were delicious; I still remember how good they were.

7 lbs. unpeeled cucumbers, sliced crosswise
2 cups pickling lime
2 gallons water

8 cups distilled white vinegar (4-6% acidity)
8 cups sugar
1 tblspn. salt
2 tspns. mixed pickling spices (tied in cheesecloth)

Follow these steps:
1. Soak cucumber slices in water and lime mixture in crockery or enamel ware for 12 hours. DO NOT use aluminum.
2. Wash 3 times in clean water and soak in fresh ice water for 3 hours.
3. Combine remaining ingredients in a very large gumbo pot and bring to a low boil. Stir until all sugar has dissolved. Add drained cucumbers and let soak overnight.
4. Boil pickles in soaking liquid for 35 minutes. Fill sterile quart canning jars and seal.
5. Process 5 minutes in boiling water bath, covering jars with 1 inch boiling water.
Store in dry, dark, cool spot.