Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Salt
1/4 c Vinegar
2 qt Water
2 Dozen 3 to 4 inch cucumbers
Water
1 Stick cinnamon
1 1/2 ts Whole cloves
1 1/2 ts Mixed pickling spices
3 c Vinegar
6 c Sugar

Wash and dry cucumbers. Put cucumbers in a stone jar or stainless
steel container. Add salt and 1/2 cup vinegar to 2 quarts water;
bring to boiling; cool. Pour over cucumbers. Cover with dinner plate
or glass pie plate. Fill Ball jar with water and use to hold plate
under brine. Cover and let stand 2 weeks in a cool place. (If scum
forms, remove it each day.) Drain, discarding brine, and cut
cucumbers into 1-inch chunks. Cover with cold water; let stand 24
hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to
remaining ingredients. Bring to boiling; pour over cucumbers. Let
stand 24 hours. Drain, reserving sirup. Heat surup to boiling and
pour over pickles. Let stand 24 hours. Repeat the last step three
times. Pack pickles into hot Ball jars, leaving 1/4 inch head space.
Remove spice bag. Bring sirup to boiling. Pour, boiling hot, over
pickles, leaving 1/4 inch head space. Adjust caps. Process pints and
quarts 10 minutes in boiling water bath. Yield: About 3 pints.

From: The Ball Blue Book Shared By: Pat Stockett

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