Instructions: For brine; bring salt, vinegar and water to boil. Cool and pour over cucumbers in a crock. Cover and let stand two weeks in a cool place.

Remove scum daily. Drain and discard brine. Cover cucumbers with cold water and let stand 24 hours. Rinse and drain. Tie spices in cheesecloth bag. Place in a saucepan with vinegar and sugar. Bring to boil. Pour over cucumbers. Let stand 24 hours. Drain, reserving syrup.

Repeat draining and boiling process three times. Pack in hot, sterilized jars. Seal. Process for 10 minutes in boiling water bath.

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