This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
From: George Shirley email@example.com
Use cukes or green tomatoes. 8.5 lbs before trimming, 7 lbs sliced.
3 cups household lime
2 gallons water
Dissolve lime in water, cover cukes/tomatoes with the solution in a
non-reactive pot or crock. Soak for 24 hours, drain carefully and wash
lime water off. Put back in container in plain water, soak for 4
hours, changing water every hour. [This step is important for
Syrup: 5 pints vinegar, 5 lbs sugar, 5 tablespoons pickling spice.
Bring syrup to a boil. Pour over pickles-to-be, then let them sit
overnight. Next morning strain off the syrup, then bring to a boil and
simmer 1 hour. Add 4-6 drops of green food coloring for a nice looking
pickle. Pack pickles in sterilized jars, pour the hot syrup over them,
seal and hot water bath for 5 minutes. Makes about 8 quarts.
I tried some blue pickles once just for the heck of it and no one
would eat them but me. Looked nice in a salad though.