Instructions: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.

Six to 8 hours later, and on the second day, drain and cover with fresh boiling water. On the third day, drain and prick cucumbers with a table fork.

Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles.

On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boil and pour over pickles. Drain and save pickling syrup 6 to 8 hours later.

Add 1 cup sugar and 2 teaspoons vanilla and heat to boil. Fill sterile pint jars with pickles and cover with hot syrup, leaving a 1/2-inch head space. Adjust lids and process.

This recipe yields 6 to 7 pints.

Yield: 6 to 7 pints

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