6 large yellow cucumbers
1 cup salt
4½ cups water
2 quarts vinegar
4 cups sugar
2 tablespoons mustard seed
1/3 cup mixed whole pickling spices
Pare cucumbers, quarter and remove seeds. Cut into one by two and a
half inch strips. Combine salt and water and stir, until salt is
dissolved. Add cucumber strips and allow to stand in brine twelve
hours or overnight. Drain. Tie pickling spices in a cheesecloth bag.
Combine vinegar, sugar, mustard seed and spices. Heat to boiling,
Add only enough strips to vinegar at a time to cover the bottom of
the pan. Cook until just transparent for 3 to 5 minutes. Pack into
sterilized hot jars. Fill with boiling vinegar mixture and seal at
once. Makes to 10 pints.