20 (6 inch) cucumbers, quartered lengthwise
6 c. vinegar
6 c. sugar
2 c. water
1/2 c. salt

Cover the cucumbers with ice water and let stand overnight. Drain and pack upright in clean jars. Combine the vinegar and sugar with 2 cups water in a pot, boil for 3 minutes, then add the salt. Pour over the cucumbers leaving 1/4 inch headspace. Close the jars and process in a boiling water bath for 10 minutes. About 6 pints.