7 lb Cucumbers — (1-1/2 inch or less)
1/2 c salt
8 c Sugar
6 c Vinegar (5 percent)
3/4 ts Turmeric
2 ts Celery seeds
2 ts Whole mixed pickling spice
2 Cinnamon sticks
1/2 ts Fennel (optional)
2 ts Vanilla (optional)
Yield: 6 to 7 pints
Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
Six to 8 hours later, and on the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
On the third day, drain and prick cucumbers with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles.
On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp vanilla and heat to boiling.
Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2-inch headspace.