Begin by slicing 7 pounds of cucumbers into thick slices. Place the cucumber slices in a large container or bowl. In a separate container, mix 2 gallons of water with pickling lime for pickling and the juice of a lime.

Pour this lime solution over the cucumber slices, ensuring they are fully submerged. Cover the container and refrigerate it for 24 hours to allow the cucumbers to soak.

After 24 hours, remove the container from the refrigerator. Drain the lime solution from the cucumbers and rinse them thoroughly under cold water at least three times to remove any residual lime.

Prepare an alum solution by combining clear water with 1/2 teaspoon of alum in a separate bowl. Submerge the cucumber slices in this alum solution and let them soak for 3 hours. Once soaked, drain the cucumber slices.

In a large pot, combine the remaining ingredients except for the green food coloring. This includes sugar, vinegar, salt, celery seed, mustard seed, and mixed pickling spice. Heat the mixture slightly to help dissolve the sugar, if needed.

Add the drained cucumber slices into the pot with the pickling mixture. Ensure that the cucumber slices are fully covered by the liquid. Allow the cucumbers to marinate in the mixture overnight to absorb the flavors.

The next day, add green food coloring to the pickling mixture to achieve the desired color. Bring the mixture and cucumber slices to a boil over medium heat. Let them boil together for 35 minutes, stirring occasionally.

Carefully transfer the cooked cucumber slices and pickling mixture into sterilized jars using a slotted spoon or tongs. Fill the jars leaving about 1/2 inch of headspace. Seal the jars tightly with lids and rings.

Place the sealed jars in a water bath canner, ensuring they are fully submerged in boiling water. Process the jars for 10 minutes if using pint-sized jars. Adjust the processing time if using different sized jars according to canning guidelines.

Once processed, carefully remove the jars from the water bath canner and allow them to cool completely at room temperature. Once cooled, check the seals and store the jars in a cool, dark place.

These homemade Amish lime pickles will be ready to enjoy after a few weeks of allowing the flavors to develop. Enjoy your delicious pickles!