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1
Mix 2 gallons water with the lime in a 3-gallon stockpot.
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2
Add the cucumbers, stir, and soak for 24 hours, stirring occasionally to redistribute the lime.
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3
Stir the pickles and drain the lime water.
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4
Replace the lime water with 2 gallons fresh water.
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5
Some lime will remain in the pickles at this point.
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6
Soak for 1 hour, then drain and replace with fresh water again.
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7
Continue soaking the pickles in fresh water and draining every hour until the pickles have soaked in fresh water for 4 hours.
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8
Drain again.
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9
In a separate large saucepan, mix the sugar and vinegar.
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10
Place the cloves, ginger, allspice, celery seed, and cinnamon on a square of cheesecloth and bring the sides in to make a small bag; tie it closed with cotton string or thread (see Notes, below).
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11
Bring the vinegar mixture to a boil and pour it (including the cheesecloth bundle) over the pickles.
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12
Bring the pickles and vinegar to a boil.
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13
Remove from the heat and let stand overnight.
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14
The next day, bring the pickles back to a boil and simmer for 1 hour.
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15
Wash and rinse 12 1-pint canning jars.
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16
Fill the jars with pickles and liquid, leaving 1/2 inch head space at the top of each jar.
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17
Wipe the edges of the jars and close with canning lids and rings, hand-tightening each.
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18
Seal the jars in a hot-water bath (instructions follow) or in a large pressure canner, following the manufacturers instructions.
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19
Place a wire rack with handles in the bottom of a large, deep pot with a lid.
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20
The rack will keep the jars off the bottom of the pot, and the handles make it easier to add and remove the jars.
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21
Fill the pot half full of water and bring to a boil.
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22
Lower the jars slowly and carefully into the water.
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23
The water should cover the jars by 1 inch.
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24
Add more boiling water if necessary to reach this level.
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25
Cover the pot and boil the jars for 30 minutes after the water has returned to a boil.
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26
Carefully remove the jars from the water and set aside to cool.
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27
The jar lids will pop and invert as they seal.
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28
When the jars are cool, remove the rings if the pickles are to be stored before use.
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29
The rings may rust during lengthy storage, making them difficult to remove.
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30
When the rings are removed, the jars should be wiped clean and handled in such a way as not to disturb the sealed lid.
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31
Lift by the sides or the glass rim only.
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32
Chill before serving.
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33
Store leftover pickles in the refrigerator.
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34
Five tablespoons mixed pickling spices may be used instead of the individual spices.
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35
You can find pickling lime in the canning section of a grocery store, or ask at your local farmers market.
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36
You can also order pickling lime at www.kitchenkrafts.com and www.canningpantry.com.
