Cut up and scoop seeds out of 1 bush overripe cucumbers. Let soak overnight in canner or huge kettle. (Put in layers and each layer sprinkled with canning salt.) In the morning, drain salt water off and rinse slightly, drain again.

Add 2 quarts (or more) water and vinegar until pickles are nearly covered. Tie pickling spices up in a cloth to resemble a bag and put down into cucumbers. Add sugars and boil just until tender. Do not overcook.

When done, put into sterilized jars and seal with boiling hot lids, or process 10 minutes in a boiling water bath.

Very good.