10 lbs. or 6 qts or 6" cucumbers
Pickling salt
Cider vinegar
9 lbs. sugar, yes, 9 lbs.
2 tbsp. whole allspice
2 tbsp. whole cloves
2 boxes cinnamon sticks
Green coloring (opt.)

Wash cucumbers, pack in crock, cover with brine, strong enough to float an egg or 1 1/2 to 2 1/2 cups of pickling salt to a gallon of water. Let stand 3 weeks. Drain, scald and return cucumbers to washed crock. Cover with cider vinegar and a clean plate with clean towels in room temperature or basement. Let stand 10 days. Drain well.

Cut into chunks, weigh. To 10 pounds of pickles, add 9 pounds sugar. Mix the cut up pickles. Dry with sugar with sugar and spices. Don't put the vinegar back in with the pickles, toss it out. Cover crock with plate. Let stand, ready in 3 to 4 weeks. I put them into gallon jars into the refrigerator. Cover and use. These pickles don't need to be cooked or processed. Very good and keep for a week.