300 sm. pickles
2/3 c. salt
6 tbsp. sugar
2 qt. cold vinegar
4 tbsp. mustard seeds
4 tbsp. salt
1/2 c. mixed spices
4 lbs. sugar

Clean cucumbers and wipe dry. Put in a dish and sprinkle with 2/3 cup salt; cover with boiling water and let stand overnight.

In the morning, remove from the brine and dry and lay in a crock. Add mustard seeds, mixed spices, salt and 6 tablespoons sugar to the 2 quarts of vinegar. Pour this mixture over the pickles and mix that each pickle is well covered. Set away in a cold place.

Each morning, add 1/2 cup sugar until the 4 pounds of sugar has been used. Stir each time. Leave in crock or place in jars and seal.