Wash and cut the cucumbers into hearty chunks.

In a large non-reactive bowl or container, add the gallon of filtered water.

Stir in the high-grade pickling lime (calcium hydroxide) until it dissolves completely in the water.

Add the cut cucumbers to the lime solution.

Allow the cucumbers to soak in the lime solution for at least 24 hours or as recommended in the recipe.

After soaking, thoroughly rinse the cucumbers in fresh water to remove the lime solution.

Soak the cucumbers in fresh water for 3 hours or as specified in the recipe.

In a large pot, combine the cold vinegar, fine-grain white cane sugar, pickling spice blend, Himalayan pink salt, celery seed, whole cloves, and natural food coloring if using.

Heat the mixture over medium heat, stirring occasionally, until the sugar completely dissolves.

Drain the soaked cucumbers and add them to the pot with the pickling liquid.

Simmer the cucumbers in the pickling liquid for about 10-15 minutes, ensuring they are heated through but not overly cooked.

Using a canning funnel and a ladle, pack the hot cucumber mixture into sterilized canning jars, leaving a 1/2-inch headspace.

Remove air bubbles by sliding a non-metallic spatula along the inside of the jars.

Wipe the jar rims clean and place the lids and bands on the jars, tightening the bands finger-tight.

Process the jars in a water bath canner according to canning guidelines if intending to store them long-term. Otherwise, refrigerate after cooling for immediate consumption.

Allow the jars to cool to room temperature on a clean towel or a cooling rack.

Once cooled, check the lids for proper sealing. Store in a cool, dry place or refrigerate if not processed in a water bath canner.

Let the flavors meld for a few days before enjoying the delicious Amish Lime Pickles!