10 sm. cucumbers (about 5" ones)
Boiling water
4 c. vinegar
5 tsp. salt
8 c. granulated sugar
2 tbsp. pickling spice

Wash the cucumbers which are to be sliced eventually, so should not be too large. Place them, whole, in a large bowl and pour boiling water over them so that the water comes up over the cucumbers. Place a large plate upside down over them and allow to remain that way for 24 hours.

Next Day: Rinse cucumbers thoroughly using cold water. Place them back in the bowl. Pour fresh boiling water over them. Allow them to remain in the water another 24 hours.

Third Day: Rinse cucumbers well with cold water, then place back in bowl, pour boiling water over them again. Place the bowl in a cool spot each time, but not in the refrigerator.

Fourth Day: Rinse the cucumbers again in cold water. Make a syrup of the vinegar, salt, sugar and pickling spice. Boil the syrup for 5 minutes. (Be sure you include at least 2 red peppers that are in the package of pickling spice.)

While syrup is boiling, slice cucumbers in 1/2 inch chunks. Put them in the large bowl again. Pour the boiling hot syrup over the cucumber chunks. Let stand another 24 hours in a cool place.

Fifth Day: Pour off syrup and boil it down to 2/3 its volume. Then pour this boiling syrup over the chunks again.

Sixty Day: Drain chunks and put them into pint jars. Heat syrup to boiling and pour over chunks in jars. Seal jars.