Wash 3 1/2 pounds 2 1/2 inch cucumbers (about 50). Dissolve 1/2 cup granulated pickling salt in 4 cups boiling water; pour over cucumbers. Let stand in liquid until cool; drain. Combine 1 1/2 quarts cider vinegar, 2 cups water, 1 tablespoon mixed pickling spices, and 3 cups sugar; bring to boil. Pour over cucumbers; let stand 24 hours. Bring cucumbers and syrup to boil; pack in hot jars to within 1/2 inch of jar top. Adjust lids. Process in boiling water bath for 5 minutes (start timing when water returns to boil). Makes 5 pints.