Wash and prepare cucumbers, cutting off the blossom ends, and slicing cucumbers into thin medallions about 1/4 inch thick.

Combine water and pickling lime in a large non-reactive bowl (glass, plastic, ceramic, or stainless steel). Do not use an aluminum bowl. Stir until dissolved, then add the sliced cucumbers. Place a weight over the cucumbers to keep them submerged and soak for 12 hours, stirring occasionally.

After the first soak is complete, pour off the lime solution and rinse the cucumbers thoroughly in a colander to remove all lime residue. Repeat the rinsing process three times. Add the cucumbers to a large, clean bowl, cover with ice water and a tea towel, and soak for another 3 - 4 hours.

After the second soak, pour off the water and thoroughly rinse the cucumbers in a colander. Repeat the rinsing process three more times, straining during each rinse to remove all lime. Return the cucumbers to a large, clean bowl.

To prepare the brine, combine vinegar, sugar, salt, and pickling spices in a large pot. I add the pickling spices to a tea ball so I can keep the flavor and remove the actual spices. Warm the brine over medium-low heat, whisking until the sugar dissolves. Cool to room temperature, then pour over the cucumbers, cover, and let them rest for 6 hours or overnight in the refrigerator.

After the brine soak, strain the brine into a large pot and simmer on the stovetop for 30 minutes.

While the brine simmers, prepare the water bath canner by filling it with water and setting it to a full boil. Wash the canning jars and lids in hot, soapy water, rinse well, and place the jars in the canner to stay hot.

After the brine has finished simmering, add 1/8 teaspoon of mustard seeds to the clean jars, and then pack the cucumbers in. Fill with brine until the cucumbers are covered. I work with two to three jars at a time so that they stay warm. Remove air bubbles and leave 1/2 to 1 inch of headspace. Wipe the rims, add lids and bands, and carefully return the filled jars to the canner, keeping them upright. A jar lifter is helpful for this part. Process for 10 minutes at a full rolling boil for pint jars. Quart jars will process for 15 minutes. After processing, carefully remove the jars from the water with a jar lifter, placing them on a heat-safe surface until fully cooled. Store in a cool, dark place for up to one year.