Sweet Cucumber Pickles

Ingredients

• 6-8 large cucumbers, x-large yellow*
• 1/2 cup salt
• 4 1/2 cups water
• 1 quart vinegar
• 6-7 cups white sugar
• 1 teaspoon turmeric
• 2 teaspoons cinnamon
• 1 tablespoon clove
• 2 bay leaves, whole
• 2 tablespoons mustard seeds

Directions

1. 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.

2. 2

   Pare the cucumbers and quarter, removing the seeds.

3. 3

   Cut into strips and halve.

4. 4

   Combine the salt and water in a large kettle, stirring to dissolve the salt.

5. 5

   Add the cucumber strips and allow to sit in the brine about 12 hours.

6. 6

   DRAIN WELL.

7. 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).

8. 8

   Heat to boiling, adding enough cucumber strips to cover the bottom of the pan, cooking until just slightly transparent.

9. 9

   Remove the pickles to sterilized jars and repeat til all the cucumbers have been cooked.

10. 10

    Pour the hot 'syrup' into the pickle jars (to within 1/2 inch from the rim), keeping any leftover syrup.

11. 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.

12. 12

    Follow this last step each of the following 3 days. SEAL on the third day.

13. 13

    Brine time (12 hrs) is not included nor are the 3 days -- .