1 c. salt
2 qt. water
20 cucumbers (4 to 6 inches long, cut in quarters or lengthwise)
1 1/2 tbsp. mixed pickles spices
5 c. sugar
5 c. vinegar

Put cucumber strips into crock, glass or stainless steel container. Add salt to water. Bring to boil. Pour over cucumber. Cover with plate or glass pie plate. Fill jar with water, use to hold plate under brine. Cover, let stand 1 week in cool place. If scum forms, remove it each day. Drain. Rinse cucumber, cover with boiling water 24 hours. Drain, cover with boiling water, cover, let stand 24 hours. Drain. Tie spices in cheesecloth, add sugar, vinegar. Bring to boil, pour over cucumbers, cover, stand 24 hours. Drain syrup.

Bring syrup to boil. Pour over cucumbers. Repeat this step each day for 4 days. Pack pickles into hot jars, leaving 1/4 inch headspace. Remove spice bag. Heat syrup to boiling, pour boiling hot over pickles, leaving 1/4 inch headspace. Adjust caps. Process pints and quarts 10 minutes in boiling water. Yield: about 6 pints.