5 qt. cucumbers, 1 1/2 to 3 inches in length (about 7 lb.)
1/2 c. salt
8 c. sugar
6 c. vinegar
3/4 tsp. turmeric
2 tsp. celery seed
2 tsp. whole mixed pickling spices
8 pieces stick cinnamon, 1 inch length
1/2 tsp. fennel; optional
2 tsp. vanilla; optional

1st Day: Morning - wash cucumbers thoroughly, scrubbing with vegetable brush. Stem ends may be left on if desired. Drain cucumbers, place in large container and cover with boiling water. Afternoon - (6-8 hours) drain; cover with fresh boiling water.

2nd Day: Morning - drain; cover with fresh boiling water. Afternoon - drain; add salt; cover with fresh boiling water.

3rd Day: Morning - drain; prick cucumbers in several places with table fork. Make syrup of 3 cups of sugar and 3 cups vinegar; add turmeric and spices. Heat to boiling and pour over cucumbers. Cucumbers will be partially covered at this point. Afternoon - drain syrup into pan. Add 2 cups of the sugar and 2 cups vinegar to syrup. Heat to boiling and pour over pickles.

4th Day: Morning - drain syrup into pan; add 2 cups sugar and 1 cup vinegar to syrup. Heat to boiling and pour over pickles. Afternoon - drain syrup into pan; add remaining 1 cup sugar and the vanilla, if desired, to syrup; heat to boiling. Pack pickles into pint jars and cover with boiling syrup to 1/2 inch of top of jar. Adjust jar lids.

Process for 5 minutes in boiling water (start counting the processing time when water returns to boil). Remove jars and complete seals is necessary. Set jars upright several inches apart. Yields 7-8 pints.