My mother-in-law shared this recipe with me several years ago.  It's very simple, but it takes three days to make.  Just so everyone knows, I am still a work in progress on this canning business.  I'm sure there are better and simplier ways of doing this, but I love the whole idea of preserving food I've grown.

Here are a few pictures of the process.

Start with 7 pounds of cucumbers.  Wash and slice.  It's optional whether you peel them.  I've made them both ways.

Mix 2 gallons of water and 2 cups of pickling lime.  Stir until the lime dissolves.  Add the sliced cucumbers and soak for 24 hours.

After soaking for 24 hours, drain the water and rinse several times to remove any left over lime.  The jar of lime recommended rinsing three times.  Then soak the cucumbers in ice water for three hours.

Drain ice water and mix 2 quarts of red vinegar, 5 pounds of sugar, and 1 T. pickling salt.  Pour over the cucumbers. 

Now it's time to add the spices.  Mix 1 T. mixed pickling spices, 1 T. celery seed, and 1 T. whole cloves.  I like to tie the spices inside a square of cheesecloth so no big pieces of spices are floating around in the jar of finished pickles.  Throw the cheese cloth bag into the vinegar/sugar mixture and let it set overnight.

Bring the mixture to a boil and cook for 35-45 minutes until glossy.

Pack pickles in a hot jar and cover with the pickling liquid within 1/2 inch from the top of jar.  Seal with lids.  Now comes the fun part - listening for the "pops" as the lids seal.