Ingredients

5 qt. cucumbers, 1 1/2 to 3 inches in
length (about 7 lb.)
1/2 c. salt
8 c. sugar
6 c. vinegar
3/4 tsp. turmeric
2 tsp. celery seed
2 tsp. whole mixed pickling spices
8 pieces stick cinnamon, 1 inch length
1/2 tsp. fennel; optional
2 tsp. vanilla; optional

Instructions

1st Day: Morning - wash cucumbers thoroughly, scrubbing with vegetable brush. Stem ends may be left on if desired. Drain cucumbers, place in large container and cover with boiling water.
Afternoon - (6-8 hours) drain; cover with fresh boiling water.

2nd Day: Morning - drain; cover with fresh boiling water.
Afternoon - drain; add salt; cover with fresh boiling water.

3rd Day: Morning - drain; prick cucumbers in several places with table fork. Make syrup of 3 cups of sugar and 3 cups vinegar; add turmeric and spices. Heat to boiling and pour over cucumbers. Cucumbers will be
partially covered at this point.
Afternoon - drain syrup into pan. Add 2 cups of the sugar and 2 cups vinegar to syrup. Heat to boiling and pour over pickles.

4th Day: Morning - drain syrup into pan; add 2 cups sugar and 1 cup vinegar to syrup. Heat to boiling and pour over pickles.
Afternoon - drain syrup into pan; add remaining 1 cup sugar and the vanilla, if desired, to syrup; heat to
boiling. Pack pickles into pint jars and cover with boiling syrup to 1/2 inch of top of jar. Adjust jar lids. Process for 5 minutes in boiling water (start counting the processing time when water returns to boil). Remove jars and complete seals is necessary.
Set jars upright several inches apart.

MY NOTES

These pickles are Fantastic. Tried and tru recipe

jan's canning