In glass, crock, or enamel container, stir lime into water until dissolved, using wooden spoon. Add sliced cucumbers. Soak for 24 hours.
Next day, drain cucumbers and rinse for five minutes. Soak in cold water for three hours; drain.
Combine remaining ingredients. Add cucumbers and soak for 24 hours.
Third day, place over heat and simmer for 35 minutes. Add green food coloring, if desired. Fill jars and seal.
Wash selected cucumbers and place them in brine (salt water) that is strong enough to float an egg. Weight them below the surface of the liquid and let them remain for four days.
After four days, wash and place in a porcelain-covered preserving kettle. Cover with cold water and put on range. Bring to a boil and cook for 5-6 minutes. Rinse again and pack into sufficiently large crock, sprinkling plenty of dill seed between each layer of cucumbers. Cover again with a strong brine to which the vegetable oil has been added. (This will prevent mold.) After weighting pickles below surface, cover crock with a cloth, plate, or wooden cover.
Pickles will be ready to can in about six weeks.
Peel tomatoes and chop finely with cabbage, onions, cucumbers, and peppers. Add salt and mix. Let drain overnight in a cloth bag.
Next day, add remaining ingredients. Boil all together for one hour and seal in sterilized jars. (Sugar may be omitted if preferred sour.)
Remove corn from cob. Chop onions, cabbage, and green peppers. Combine all ingredients and cook for 30 minutes or until tender. Place in jars and seal.