15 good sized cucumbers
1/2 c. salt
1 pt. vinegar
1 pt. water
1 c. brown sugar
Pickling spice
Cheese cloth

Peel, slice lengthwise and take out insides of cucumbers and cut into 1 inch or 1 1/2 inch chunks. Let stand overnight with about 1/2 cup salt sprinkled over them. In the morning rinse with cold water and drain in colander. Prepare vinegar and dilute with cold water and brown sugar. Take whole pickling spice and put into cheese cloth to form a bag, tie and add this to the liquid in large pot. Cook until tender and transparent. Makes 2 1/2 quarts.

After it is cooked awhile I taste it and you may want more sugar or vinegar, or if too sour, maybe more water. Yellow or big green chunks are the best.