Lime Pickles

Day 1: In a large, non-reactive bowl, combine 2 gallons of water and 2 cups of pickling lime. Add the cucumber chunks and stir well to ensure they are fully submerged. Soak, stirring occasionally, for 24 hours. This process helps to crisp the cucumbers. (Active time: 15 minutes, Inactive time: 24 hours)

Day 2: Drain the cucumbers thoroughly and rinse them under cold running water until all traces of the lime are gone. (Active time: 20 minutes)

Prepare an ice bath in a large bowl. Add the rinsed cucumbers and soak for 3 hours to further enhance their crispness. (Active time: 5 minutes, Inactive time: 3 hours)

In a large, stainless steel pot, pour in the 6 cups of cold vinegar. Add the sugar, pickling spice, salt, celery seed, cloves, and food coloring (if using). Stir until the sugar and spices are completely dissolved. Add the soaked and drained cucumbers to the vinegar mixture. Let them sit for at least 8 hours, or preferably overnight, to allow the flavors to meld. (Active time: 10 minutes, Inactive time: 8-12 hours)

Day 3: Bring the cucumber mixture to a boil over medium-high heat. Once boiling, immediately remove the pot from the heat. (Active time: 20 minutes)

Prepare your canning equipment: Sterilize your jars and lids by boiling them in water for at least 5 minutes. Keep the jars hot until ready to fill. (Active time: 15 minutes)

Carefully pack the hot cucumber mixture into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or spatula to release any trapped air bubbles. Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Top with lids and screw on the rings until fingertip-tight. (Active time: 30 minutes)

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring there is at least 1-2 inches of water above the tops of the jars. Process for 15 minutes, maintaining a rolling boil. (Active time: 10 minutes, Processing time: 15 minutes)

Carefully remove the jars from the stockpot and place them on a towel-lined surface to cool. Allow the jars to cool completely, undisturbed, for 12-24 hours. As they cool, you should hear a 'pop' sound as the lids seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed. (Active time: 5 minutes, Inactive time: 12-24 hours)

Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop. Once opened, refrigerate.