Ingredients 7 lbs. cucumbers (sliced crosswise) 1 cup Pickling Lime 2 gallons of water 8 cups of distilled white vinegar 5% acidity 8 cups of sugar 1 tablespoon of salt 2 teaspoons of mixed pickling spices Recipe makes 8 pint jars of sweet pickles.

After cutting the cucumbers into the correct size you want, you then soak them overnight in pickling lime. Make sure to use a crock and do not use any aluminum ware.

Once the cucumbers have sat overnight you'll need to rinse off the lime three separate times.

Then chill the cucumbers on ice for 3 hours, this will give those sweet pickles a crisp fresh texture!

On the stove combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until the sugar dissolves.

Remove mixture from heat and add the sliced cucumbers. Soak for 5-6 hours or overnight.

The next step is to bring the cucumber slices to a boil for 30 to 35 minutes.

Then we can start packing the slices into ball canning jars, make sure to pack them in tight! The more the merrier.

After you have them packed in tight, ladle in the syrup from the pot.

It's time to seal the jars. Bring the water to a boil for 10 minutes plus another minute for every 1000 feet of altitude. Here in the Ozarks it's about 3 extra minutes. Do not submerge the lids. Be sure check the lids to make sure they sealed. Push each lid down, if the lid pops up and down, the jar is not properly sealed. If it's not sealed repeat the final process or refrigerate and eat.