Instructions: Wash cucumbers. Cut cucumbers in half lengthwise. Dissolve 1 cup canning salt in 2 quarts boiling water; pour over cucumbers in a large crock or nonmetallic container. Weight cucumbers down with a plate. Place a jar filled with water on plate to keep cucumbers under brine. Let stand in a cool (68 to 72 degrees) place for 7 days, removing scum as it forms.

Eighth day: Drain; carefully pour 2 quarts boiling water over cucumbers. Let stand 24 hours.

Ninth day: Drain; carefully pour 2 quarts boiling water and 1 tablespoon canning salt over cucumbers.

Tenth day: Drain; carefully pour 2 quarts boiling water over cucumbers.

Eleventh day: Drain; combine vinegar, 4 cups sugar and spices. Heat to boiling and carefully pour over cucumbers.

For the next 2 days: Drain, retaining liquid. Heat liquid, adding 1/2 cup sugar each day. Pour over cucumbers.

Fourteenth day: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Drain cucumbers, retaining liquid. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Discard cinnamon sticks; add remaining 1/2 cup sugar to liquid. Heat to boiling.

Carefully ladle hot syrup over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 5 pints.

Yield: 5 pints

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