5 qts. (about 7 lbs.) cucumbers, 1 1/2 to 3 inches long
1/2 c. salt, pure granulated
8 c. sugar
1 1/2 qts. vinegar
3/4 tsp. turmeric
2 tsp. celery seed
2 tsp. whole mixed pickling spice
8 cinnamon sticks, 1 inch pieces
1/2 tsp. fennel (if desired)
2 tsp. vanilla (if desired)

First Day: In the morning, wash cucumbers thoroughly; scrub with vegetable brush. Stem ends may be left on if desired. Drain cucumbers; place in large container and cover with boiling water. In the afternoon or 6 to 8 hours later, drain; cover with fresh, boiling water.

Second Day: In the morning, drain; cover with fresh boiling water. In the afternoon, drain; add salt; cover with fresh boiling water.

Third Day: In the morning, drain; prick cucumbers in several places with table fork. Make syrup of 3 cups of the sugar and 3 cups of the vinegar; add turmeric and spices. Heat to boiling and pour over cucumbers. (Cucumbers will be partially covered at this point.) In the afternoon, drain syrup into pan; add 2 cups of the sugar and 2 cups of the vinegar to syrup. heat to boiling and pour over pickles.

Fourth Day: In the morning, drain syrup into pan; add 2 cups of the sugar and 2 cups of the vinegar to syrup. Heat to boiling and pour over pickles. In the afternoon, drain syrup into pan; add remaining 1 cup sugar and the vanilla to syrup; heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch from top of jar. Adjust jar lids. Process for 5 minutes in boiling water (start to count processing time as soon as water returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.