CRUNCHY SWEET CUCUMBER PICKLE

6 - 8 lbs cucumbers
2 gallons cold water
2 cups pickling lime
8 cups vinegar
8 cups sugar
2 teaspoons salt
1 tablespoon mixed pickling spices
2 - 3 drops green food coloring
In large enamel, crockery or plastic container (Do not use aluminum) mix 2 cups pickling lime in 2 gallons of cold water. Stir well.
Wash cucumbers. Slice crosswise in pieces about 1/8 inch thick. Add to lime mixture and soak for 12 to 24 hours, stirring occasionally.
Drain cucumbers. Wash THREE times in cold water. Soak in ice water for 2 to 4 hours. While cucumbers are soaking, mix 8 cups sugar, 8 cups vinegar, 2 teaspoons salt, 1 tablespoon mixed pickling spices and 2 to 3 drops green food coloring in enamel or stainless steel kettle. Place 1 tablespoon pickling spices in square of cheesecloth and tie with string. Add to vinegar mixture. Heat until sugar is dissolved. Remove from heat and cool.
Drain cucumbers. Add to sugar and vinegar mixture. Soak 6 to 12 hours. Boil cucumbers in syrup for 30 to 45 minutes, until cucumbers look clear, not whitish. Remove "bag" of spices.
Immediately pack into hot sterilized jars, pouring syrup over pickles to within 1/2 inch of top of jar. Seal and let cool, free from draft. Store in a cool place.
NOTE: If you do not have enough syrup, simply mix one part sugar and one part vinegar with a dash of salt and boil until sugar is dissolved. Use this to finish filling jars. If you have more syrup than you need, store it in a jar in the refrigerator to use in potato salad, coleslaw, deviled eggs, salad dressing, etc.