Categories: Pickles, Vegetables, Preserve 
      Yield: 7 servings 
  
      7 lb Medium-sized cucumbers              8 c  Granulated sugar 
           -(about 3" long)                    2 tb Salt 
           Boiling water                       2 tb Mixed pickling spices 
      1 qt Apple cider vinegar             
  
  Scrub the cucumbers; put them in a large dishpan or crock and cover them 
  with boiling water. Let stand for 24 hours. On day 2 drain them, then cover 
  them again with fresh boiling water. Repeat process on day 3 and 
    4. On day 5 drain the pickles, then cut them into 1/4" slices. Combine 
  the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced 
  pickles. 
   On day 6 drain the syrup into a saucepan, bring to a boil and pour over 
  the pickles once again. Repeat the process on day 7, then spoon the pickles 
  and syrup into hot steralized jars and seal. Makes about 7 pints. Source: 
  The Best Of Amish Cooking by Phyllis Pellman 
   
     Michael Hatala, Prodigy Food & Wine Board