Instructions: Gently wash cucumbers and thinly slice, discarding a slice from both ends of each cucumber. You should have about 8 cups. In a large, nonreactive bowl, toss cucumber slices with salt. Let stand two to three hours. Drain.

In a large nonreactive bowl, stir together remaining ingredients. Pour over cucumbers and stir well. Cover and refrigerate eight to 10 hours.

Pack mixture and syrup in freezer bags or rigid containers and freeze.

Presentation: Thaw in refrigerator eight hours before serving.

This recipe yields 4 pints.

Yield: 4 pints

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