Ingredients

 5 quarts cucumbers, no larger than little finger

 ½ cup pickling salt

 8 cups sugar

 6 cups vinegar

 ¾ teaspoon turmeric

 2 teaspoons celery seed

 2 teaspoons mixed pickling spice

cinnamon sticks

Method

1. 1st day in morning: Cover cucumbers with boiling water. In the afternoon, drain and cover again with boiling water.

2. 2nd day in morning: Drain and cover with boiling water. In afternoon, drain and save liquid and add 1/2 cup salt. Heat slightly and pour cucumbers.

3. 3rd day. In morning, drain and rinse and prick cucumbers (if not sliced). Heat 2 cups sugar and 2 cups vinegar. Boil and pour over cucumbers.

4. 4th day. Drain syrup again into pan. Add remaining sugar (optional 2 tsp. vanilla and nutmeg). Heat to boiling. Pack cucumbers into pintos jars. Add 1/2 stick cinnamon to each jar. Seal in processor 8 minutes.