Courtesy of Nan.

I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
can put other stuff on top of it).

Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

Lift the crispy little slices gently out of the lime water, not stirring up the lime, into a collander. Rinse them three or so times. (discard the lime water)

Cover them with cold water and put back in frig overnight or 3 or 4 hours.
Go ahead and make up your pickling solution of sugar, water and pickling spices --and a little salt (I never use as much as they say) and let it wait until pickling time.

Put slices into pickling solution and let them sit (in frig again --or on counter unless it is hot at your place...) a day, half a day or overnight

REMEMBER THESE SOAKING TIMES AREN'T SET IN STONE--DO WHAT IS CONVENIENT FOR YOU--SHORTER TIME OR LONGER TIME

Now, Put on a big pot with your pickling solution and slices and let them boil for 35 minutes. At this time put some canning jars--I use all sizes-- in simmering water
AND their rings and lids in another little pan to simmer.

The point is to put the finished hot pickles along with it's juice to cover into really hot sterized jars, WIPE OFF THE RIM BEFORE PUTTING THE LID ON!!! , add a ring and
give it a firm twist and you got it!!