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1
Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
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2
FIRST DAY:
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3
In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
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4
SECOND DAY:.
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5
In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
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6
In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
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7
THIRD DAY:.
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8
In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
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9
In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
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10
FOURTH DAY:.
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11
In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
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12
In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.
