14 lg. dill size cucumbers
1 qt. cider vinegar
8 c. sugar
2 tbsp. mixed pickle spice
2 tsp. salt

Day 1-3: Cover with boiling water and let stand in refrigerator.

Day 4: Slice into 1/4 inch coins and cover with boiling brine and refrigerate.

Day 7: Heat but do not boil. Pour and seal in hot jars.

Brine should be boiling when poured over sliced cucumbers on day 4.