Strip Pickles

• 7 pounds Cucumbers
• 1 cup Pickling Lime
• 4-1/2 pounds Sugar
• 1 teaspoon Salt
• 2 quarts Distilled Vinegar
• 2 teaspoons Pickling Spices
• 1 teaspoon Whole Cloves
• 1 teaspoon Celery Seeds
• 1/2 teaspoons Turmeric

1. Make sure you use large cucumbers...I used 10.
2. Peel cukes and remove seed pockets. Cut into strips.
3. Place in a large container (not metal!) Add 1 c pickling lime to 1 gallon of water and poor over cukes. Refrigerate 24 hours.
4. Rinse the cucumber strips until water runs clean. Cover with water, place covered into refrigerator for 24 hours.
5. Rinse cukes again until water is clear.
6. In a large pot, mix sugar, salt, and vinegar. You may wrap spices in cheese cloth (I used a tea ball) or drop loose into pot.
7. Bring to a rolling boil. Add cukes and remove from heat. Refrigerate over night.
8. Bring pot of syrup and cucumbers to a rolling boil and boil for 40 minutes or until cucumbers become transparent.
9. Place in jars with lids and rings. Place in a water bath for 10 to 12 minutes.
10. They are incredibly sweet, tart, crisp, and spicy.

cucumbers, pickling lime, sugar, salt, vinegar, pickling spices, cloves, celery seeds, turmeric

Taken from tastykitchen.com/recipes/canning/strip-pickles/ (may not work)