Instructions: * Note: Pickling spice is sold with the spices in supermarkets. Pickling lime, which is also called calcium hydroxide, keeps pickles crisp without salt. Look for it by the canning supplies in most supermarkets.

In a large enamel, stainless steel or glass bowl, combine the pickling lime and water and stir to combine. Add the pickle slices and let stand overnight, stirring occasionally to redistribute lime. Drain, discarding lime mixture, and wash the pickles thoroughly in several changes of clean water. Place pickles in a bowl of ice water and soak for four hours, replenishing ice occasionally.

Wash jars and lids in hot, soapy water. Sterilize jars in boiling-water bath for 10 minutes. Prepare lids according to manufacturers directions.

In a large enamel or stainless steel saucepan, combine vinegar and honey and bring to a boil.

Pack pickles slices in hot jars. Add 1 teaspoon pickling spice to each jar. Pour hot vinegar mixture over the cucumber slices, leaving 1/2-inch headspace. (Cucumber slices may float.) Put on lids and process jars for 10 minutes in a boiling-water bath. Let cool, test lids to make sure theyre sealed and store in a cool, dry place.

This recipe yields 6 half-pint jars.

Yield: 6 half-pints

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