5 lbs. cucumbers
1/2 c. salt
2 c. vinegar
2 c. water
3 to 4 tbsp. artificial sweetener
1 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves

Scrub cucumbers, place in bowl with salt and add 3 cups water. Let stand 24 hours. Rinse in cold water, then in boiling water, drain. Pack cucumbers in sterilized Kerr jars to within 1/2 inch of top. Combine remaining ingredients, bring to a rapid boil. Pour over cucumbers to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling bath 10 minutes. Yield: 8 to 10 pints.