Firstly, I mix 2 gallons of water and 2 cups of pickling lime together in a large bowl. Then, I add 7 pounds of cucumbers, cut into manageable chunks, and let them soak in the lime solution, stirring occasionally, for a full 24 hours.

After 24 hours of soaking, I drain the cucumbers and give them a thorough rinse under cold water to remove any excess lime.

Next, I fill a large bowl with ice water and soak the cucumbers in it for 3 hours. This helps to crisp them up and remove any remaining lime residue. After soaking, I drain the cucumbers once again.

In a large pot, I pour in 6 cups of cold vinegar. Then, I mix in 8 cups of granulated sugar, 2 teaspoons of pickling spice, 1 teaspoon of celery seed, 1 teaspoon of salt, ½ teaspoon of whole cloves, 1 tablespoon mixed spices and 1 drop of food coloring if desired. I stir until all the ingredients are dissolved into the vinegar.

Once the vinegar mixture is ready, I add the drained cucumbers and let them sit in the solution for 8 hours overnight, allowing the flavors to meld together.

When ready, I bring the cucumber mixture to a boil in the pot. Once it reaches a boil, I remove the pot from the heat.

While the cucumber mixture is boiling, I sterilize the jars and lids by boiling them in water for at least 5 minutes.

Carefully, I pack the hot, sterilized jars with the cucumber mixture, filling them to within ¼ inch of the top. I use a clean knife or spatula to remove any air bubbles and wipe the rims of the jars with a moist paper towel to ensure a clean seal.

I top each jar with a lid and screw on the rings securely.

In a large stockpot, I place a rack in the bottom and fill it halfway with water. Then, I bring the water to a boil and carefully lower the filled jars into the boiling water using a holder, making sure there’s at least a 2-inch space between them. I pour in more boiling water if needed to ensure the jars are covered by at least 1 inch of water.

Once the water reaches a rolling boil, I cover the pot and process the jars for 15 minutes.

After processing, I carefully remove the jars from the stockpot and place them onto a cloth-covered or wood surface, spaced several inches apart, until they are completely cool. Once cooled, I check the seals by pressing the top of each lid to ensure they are tight and secure.

Finally, I store the sealed jars of Amish lime pickle in a cool, dark area until ready to enjoy!