Soak cucumbers in lime solution for 24 hours, stirring occasionally. Soak in enamelware or crockery. Do not use aluminum. Remove from lime water and rinse in cool water 3 times. Soak in ice water for 3 additional hours. Drain and add the syrup solution. Let set 5 or 6 hours or overnight. Boil this mixture for 35 minutes. Fill sterilized jars with cucumber slices and pour syrup over them, leaving 1/8 inch headspace. Refrigerate before serving and they will be crisp. These pickles are 1/2 sweet and 1/2 dill.