Instructions: Preparation Time: 0:30 Place cucumbers in a large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well.

Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven; bring to a boil, and pour over cucumbers. Cover and let stand until cooled to room temperature. Drain and rinse cucumbers. Drain again. Combine 1 quart vinegar, 1 cup water, and 2 cups sugar in a Dutch oven. Tie spices in a cheesecloth bag, and add to vinegar mixture. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Pour mixture over cucumbers. Let stand at least 12 hours in a cool place.

Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and bring to a boil. Pack cucumbers into hot sterilized jars, leaving 1/4-inch headspace. Pour boiling syrup over cucumbers, leaving 1/4-inch headspace.

Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes.

Yield: 4 pints.

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