These pickles can be made in 24 hours instead of 14 day pickles and I think they are even better! This receipe came from my grandmother Ethel McFarland almost 40 years ago. I use them in tuna, potatoe salad, stuffed eggs,anything you like or just on the side of your plate.
1Wash cucumbers and slice into about 1/4 inch slices. I put mine in a huge plastic dishpan. Add lime to water and mix, then add in cucumbers. I use my hand and come from bottom to top to keep from tearing up the slices. Let soak 24 hours mixing ocassionally.
2Next day wash cucumbers real well and put back into pan covered with ice water and let sit at least one hour to crispen. Drain after 1 hour.
3In a pot big enough, put sugar, spices, and vinegar on stove. Heat to melt sugar and then add cucumbers. You can buy cheesecloth and cut into squares and put spices in the cheesecloth. Gather the corners and tie up to make a little bag instead of putting spices loose in cucumbers. (I dont tie mine up). Cook cucumbers until tender. Water will now be syrupy. Taste to make sure the pickles are as sweet and spicey as you like. If too sweet cut back on sugar.
4Turn fire down low to keep hot. Prepare jars. I put mine on dry cycle in the dishwasher to keep them warm. And I put flats and rings in a pot of water to boil. Keep jars, flats and lids warm. Fill jars and try to gently push pickles to fill jar and add enough syrup to fill and add flat and rings. Do all jars and then process in water bath about 5 minutes. Keep out of draft until they seal.