Categories: Pickles, Usenet 
      Yield: 1 batch 
  
     10    Cucumbers, not too fat 
      8 c  Sugar 
      2 T  Pickling spice 
           -(see note) 
      5 t  Salt (non-iodized salt 
           -is best) 
      4 c  Vinegar 
  
  Wash cucumbers and place in large pot.  Pour boiling water over cucumbers 
  until they are covered.  Let stand for 24 hours and then drain.  Repeat 
  this procedure for three (3) days. The cucumbers will be rather slimy after 
  this. This is normal. 
   
  On the fourth day drain and slice into bite-size chunks.  If the cucumbers 
  are fat you can halve or quarter the chunks so you end up with bite-size 
  pieces. 
   
  Combine the remaining ingredients.  Bring mixture to a boil, stirring 
  frequently.  Pour cooked mixture over the cucumber pieces.  Return to a 
  boil, but just a boil. Do not cook. Pour cucumbers and liquid mixture into 
  canning jars and seal. Jars should be sealed in a boiling water bath for 10 
  minutes. 
   
  NOTES: 
   
  *  A very sweet cucumber pickle -- My wife's grandmother provided us with 
  this wonderful pickle recipe. Yield: Serves many. 
   
  *  These are best if they sit for a month or so after canning, to give them 
  time to work.  If you use iodized salt, they are more likely to get cloudy 
  during that month. 
   
  *  If your grocery does not sell pre-mixed pickling spice mixtures, try 
  various combinations of mustard seeds, celery seeds, coriander, dill, or 
  any other strongly-flavored spices that you like. 
   
  *  We increase this recipe by several times.  Last year we used about 200 
  cucumbers. 
   
  : Difficulty:  easy. 
  : Time:  4 days of soaking.  About 1-2 hours of real work. 
  : Precision:  Approximate measure ok. 
   
  : Jim Roche 
  : University of Rochester, Computer Science Department 
   
  : Copyright (C) 1986 USENET Community Trust