1/2 c. salt
1/2 c. vinegar
2 qts. water
2 doz. cucumbers, 3 or 4 inches
Water
1 stick cinnamon
1 1/2 tsp. whole cloves
1 1/2 tsp. mixed pickling spices
3 c. vinegar
6 c. sugar

Wash and dry cucumbers. Put into a stone jar or stainless steel container. Add salt and 1/2 cup vinegar to 1 quart water; bring to a boil; cool. Pour over cucumbers and cover with dinner plate or glass pie plate. Fill jar with water and use to hold plate under brine. Cover and let stand for 2 weeks in a cool place. (If scum forms--remove it.)

Drain, discarding brine, and cut cucumbers in 1 inch chunks. Cover with cold water; let stand for 24 hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to a boil; pour over cucumbers; let stand 24 hours. Drain, reserving syrup. Heat syrup to boiling and pour over pickles; let stand 24 hours. Repeat this last step 3 times.

Pack pickles into hot jars, leaving 1/4 inch head space. Remove spice bag; bring syrup to a boil and pour over pickles, leaving 1/4 inch head space. Adjust caps and process 10 minutes in boiling water bath.