Lime Pickles

Canning your own vegetables is economical, not to mention delicious. Stock up on cucumbers at your grocery store or make friends with someone who has a vegetable garden to get the main ingredient for these lime pickles.
Slice the cucumbers lengthwise into 1/4-inch thick slices.In a non-aluminum saucepan, combine the cucumber slices, pickled lime, and water to coat them; mix well. Cover and let stand at room temperature for 12 hours.Drain the cucumbers; rinse with cold water and return to the pan. Cover with fresh cold water so that it covers, and let it stand for 1 hour. Repeat the procedure 2 times. Drain the cucumbers and return to the baking dish.Combine the vinegar and the following 3 ingredients in a saucepan; bring to a boil over medium heat, stirring, until the sugar is dissolved. Pour the vinegar mixture over the cucumbers in a saucepan; cover and let stand for 6 hours or overnight.Bring the cucumber and vinegar mixture to a boil over medium-high heat; cover, reduce the heat, and simmer, stirring gently, for 35 minutes.Arrange the cucumbers in hot, sterilized jars. Drizzle the vinegar mixture over the cucumbers so that the filling doesn't reach 1/2 inch to the top. Remove any air bubbles; wipe the edges of the jar. Immediately cover with metal lids and wrap with bandages.Cook in a boiling water bath for 5 minutes. After opening, cool the pickled cucumbers.