"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
5 lbs. cucumbers 1/2 cup lime 7 cups sugar 5 cups vinegar 1/2 box pickling spices (tied in cheesecloth)
Wash and slice cucumbers into plastic container. Sprinkle with lime and add enough water to cover; let stand overnight. Next morning rinse several times with cold water. Combine sugar, vinegar, and spices: bring to boil. Add cucumbers and cook until pickles are clear. Pack in canning jars and seal.
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