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Calcium Hydroxide (Lime).

Create Old South Cucumber Lime Pickles: Makes 7 quarts. 7 lbs pickling cucumbers (about 40 - 3 to 4 inches) sliced crosswise; 1 cup Mrs. Wages Pickling Lime; 2 gallons water; 8 cups Mrs. Wages White Distilled Vinegar (5% acidity); 8 cups sugar; 1 tbsp Mrs. Wages Pickling & Canning Salt (optional); 2 tsp Mrs. Wages Mixed Pickling Spice. Prepare and process home canning jars and lids according to manufacturer's instructions for sterilized jars. Wash cucumbers and remove blossoms; drain. Mix water and Pickling Lime in a large non-reactive pot. Do not use aluminum. Let cucumbers soak in mixture for 2 hours or overnight. Remove pickles and discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in fresh ice water. Combine vinegar, sugar, salt and Mixed Pickling Spice in a large non-reactive pot. Do not use aluminum. Bring mixture to a low boil, stirring until sugar dissolves. Remove syrup from heat and add cucumbers. Soak 5-6 hours or overnight. Boil in the syrup 35 minutes. Pack hot cucumbers into sterilized jars, leaving 1/2-inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch of headspace. Remove air bubbles and cap each jar as it is filled. Process pints 10 (Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude) minutes, quarts 15 (Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude) minutes, in a boiling water bath canner. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within two weeks. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.