Instructions: Day 1: Soak cucumbers in soaking solution of water and lime for 24 hours, making sure all cucumber slices are covered. Place plate on top and weight with a heavy, clean object, such as a gallon of water.

Day 2: Remove cucumbers, wash well until water is clear. Soak in clear water for 3 hours. Drain and wash again and place in the pickling mixture solution and leave over night.

Day 3: After soaking cucumbers over night, pour pickling mixture into large cooking pot. Bring to boil. Add cucumbers and bring to boil again. Boil 35 minutes. Seal in hot sterilized pint canning jars. Chill before serving.

This recipe yields 8 to 12 pint jars.

Comments: A sweet, crunchy pickle with a slight tangy bite! This pickle takes 3 days from start to finish; however, total time spent in the kitchen is less than an hour per day.

House Specilty Appetizer: Serve chilled, drained pickle slices in bowl. Serve a bowl of sliced Summer Sausage and a bowl of crackers. To assemble, each guest places a sausage slice on a cracker and tops with a pickle slice. Eat and enjoy!

Yield: 8 to 12 pints

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