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1
* The x-large yellow cucumbers are a particular type. If they are not available to you, regular cucumbers will do but increase the number to 12.
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2
Pare the cucumbers and quarter, removing the seeds.
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3
Cut into strips and halve.
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4
Combine the salt and water in a large kettle, stirring to dissolve the salt.
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5
Add the cucumber strips and allow to sit in the brine about 12 hours.
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6
DRAIN WELL.
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7
In a kettle, combine vinegar, sugar and spices. (The spices may be tied into a cheesecloth bag or left in the pot. I leave them in the pot).
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8
Heat to boiling, adding enough cucumber strips to cover the bottom of the pan, cooking until just slightly transparent.
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9
Remove the pickles to sterilized jars and repeat til all the cucumbers have been cooked.
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10
Pour the hot 'syrup' into the pickle jars (to within 1/2 inch from the rim), keeping any leftover syrup.
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11
DO NOT SEAL THE JARS! Cover the jars and each morning for the next 3 days, drain off the 'syrup' into your kettle (with any leftover syrup, boiling for 5 minutes & pour over the pickles.
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12
Follow this last step each of the following 3 days. SEAL on the third day.
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13
Brine time (12 hrs) is not included nor are the 3 days -- .
