Categories: Pickles 
      Yield: 6 servings 
  
    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