Clean and scrub the cucumbers. Place into a brine of 1 cup canning salt and 1 gallow cold water. Leave the cucumbers in a cool place for a day and a night, then drain.
Cut cucumbers into strips. Make a pickling liquid of the vinegar, sugar and spices. Boil for 5 or 6 minutes, then pour over the cucumbers.
Let them stand for another day and night. Then drain and reserve the liquid. Pack pickles into canning jars. Reheat the liquid just to a boil and pour into the jars leaving 1/4" headspace.
Adjust seals and process in a boiling water bath canner for 10 minutes (pints and quarts).
Submitted by: CM
