Preparation:
Combine cucumber chunks and salt. Place in large dishpan or crock and add
boiling water to cover. Let stand overnight, then drain.
Mix together sugar, vinegar and spices in a large saucepan. Turn heat to
high. When it comes to a boil, add the pickles and return to the boiling
point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The |