2 1/2 lbs. 3-4 inch cucumbers
1/2 c. canning salt
1/2 c. vinegar
2 qts. water
6 c. sugar
1 stick cinnamon
1 1/2 tsp. whole cloves
1 1/2 tsp. mixed pickling spices
3 c. vinegar

Wash cucumbers and remove a thin slice from the blossom end. Place in a clean glass gallon jar or crock. Add salt and 1/2 cup vinegar to water and bring to a boil, cool. Pour over cucumbers, weight so that they are completely submerged. Cover and let stand 2 weeks in a cool place. (If a scum forms, remove it each day.) Drain, discarding brine, and cut cucumbers into 1 inch chunks. (If you use small 1-2 inch cucumbers you can leave them whole.) Cover with cold water; let stand 24 hours. Rinse well and drain.

Bring remaining ingredients to a boil and pour over cucumbers. Let stand 24 hours. Drain, reserving pickling liquid. Bring liquid to a boil and pour over cucumbers. Let stand 24 hours. Repeat the last step 3 times. Pack pickles into jars leaving a 1/4 inch space at the top. Boil liquid and pour into jars leaving 1/4 inch space at the top. Remove air bubbles with a knife, adjust caps. Process 15 minutes in a boiling water bath. Yields about 3 pints. These can be stored in the refrigerator submerged in pickling liquid instead of canning.