Grandma Yearwoods Sweet Iceberg Pickles

• 3 cups pickling lime (see Notes, below)
• 7 pounds small cucumbers (no bigger than 1 inch in diameter), unpeeled, sliced crosswise 1/8 inch thick
• 5 pounds sugar
• 6 cups apple cider vinegar
• 1 tablespoon whole cloves
• 1 ounce fresh ginger
• 1 tablespoon whole allspice berries
• 1 tablespoon celery seed
• 2 cinnamon sticks, broken into pieces

1. Mix 2 gallons water with the lime in a 3-gallon stockpot.
2. Add the cucumbers, stir, and soak for 24 hours, stirring occasionally to redistribute the lime.
3. Stir the pickles and drain the lime water.
4. Replace the lime water with 2 gallons fresh water.
5. Some lime will remain in the pickles at this point.
6. Soak for 1 hour, then drain and replace with fresh water again.
7. Continue soaking the pickles in fresh water and draining every hour until the pickles have soaked in fresh water for 4 hours.
8. Drain again.
9. In a separate large saucepan, mix the sugar and vinegar.
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).
11. Bring the vinegar mixture to a boil and pour it (including the cheesecloth bundle) over the pickles.
12. Bring the pickles and vinegar to a boil.
13. Remove from the heat and let stand overnight.
14. The next day, bring the pickles back to a boil and simmer for 1 hour.
15. Wash and rinse 12 1-pint canning jars.
16. Fill the jars with pickles and liquid, leaving 1/2 inch head space at the top of each jar.
17. Wipe the edges of the jars and close with canning lids and rings, hand-tightening each.
18. Seal the jars in a hot-water bath (instructions follow) or in a large pressure canner, following the manufacturers instructions.
19. Place a wire rack with handles in the bottom of a large, deep pot with a lid.
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.
21. Fill the pot half full of water and bring to a boil.
22. Lower the jars slowly and carefully into the water.
23. The water should cover the jars by 1 inch.
24. Add more boiling water if necessary to reach this level.
25. Cover the pot and boil the jars for 30 minutes after the water has returned to a boil.
26. Carefully remove the jars from the water and set aside to cool.
27. The jar lids will pop and invert as they seal.
28. When the jars are cool, remove the rings if the pickles are to be stored before use.
29. The rings may rust during lengthy storage, making them difficult to remove.
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.
31. Lift by the sides or the glass rim only.
32. Chill before serving.
33. Store leftover pickles in the refrigerator.
34. Five tablespoons mixed pickling spices may be used instead of the individual spices.
35. You can find pickling lime in the canning section of a grocery store, or ask at your local farmers market.
36. You can also order pickling lime at www.kitchenkrafts.com and www.canningpantry.com.

pickling lime, cucumbers, sugar, apple cider vinegar, whole cloves, fresh ginger, whole allspice berries, celery, cinnamon sticks

Taken from www.epicurious.com/recipes/food/views/grandma-yearwood-s-sweet-iceberg-pickles-389023 (may not work)