Fill a 2 gallon stone crock with medium size cucumbers and pour fresh boiling water on them. Drain water each day and put fresh water on. Do this for 4 days. On the 5th day cut in chunk-size and pour on a syrup made from 2 tablespoons salt, 2 tablespoons pickling spice with red peppers, one quart white vinegar, 8 cups sugar. Boil up and pour over for 4 days. On the fifth day, pack chunks in clean, sterile jars and pour on hot syrup and seal using boiling water bath. It usually takes 2 batches of syrup to cover pickles in a 2 gallon crock. Weigh pickles down when water is over them and also when brine is over them.