Tie the spices in a cheesecloth bag and place it with the soak. Boil the cucumbers in this vinegar syrup and spice solution for 45 minutes. Pack the hot pickle into hot jars and seal.

For many years, the jars were stored with no further processing; that worked well for our mothers and grandmothers! New canning guidelines recommend that we process pints 10 minutes and quarts 15 minutes in a boiling water bath. The processing will cause the pickles to be less crisp, and Granny wouldn't approve! Make them as you like.

If you want to make relish, split the cucumbers into fourths or eighths lengthwise. This makes the soaking and rinsing easier. Grind the cucumbers before the syrup soak and cooking steps.