9 lg. cucumbers (peeled and seeds out)

Prepare cucumbers by cutting off the skin and cutting them in pieces. Soak in slightly salted water for 6 hours or overnight. Drain well. For every quart of pickles use 1 cup sugar, 1 cup water and 1 cup vinegar. Add a pinch of turmeric then tie 3 cloves in a cloth bag. Boil pickles until done. Put in jar and seal.