10 medium cucumbers
8 cups sugar
5 tsp. salt
2 1/2 tbsp. pickling spice
4 cups vinegar

Cover whole cukes with boiling water. Let stand until the next day. Drain. Repeat this each day over the next three days.

On the fifth day, drain. Slice into 1/4-inch to 1/2-inch pieces. Mix salt, spices, sugar and vinegar. Bring to a rolling boil; pour over cukes.

Let stand for two days.

On the third day, bring all to boiling and put into jars and adjust seal.

Alternate processing method: Follow recipe as above until day three. On the third day, bring all to boiling. Ladle hot vinegar mixture over cucumbers in hot pint jars; adjust lids finger-tight. Process in a boiling water bath canner for 10 minutes.

Makes 6 to 7 pints.