Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7       lb           Cucumbers
                        -- (1-1/2 inch or less)
     1/2   c            Canning or pickling salt
   8       c            Sugar
   6       c            Vinegar (5 percent)
     3/4   ts           Turmeric
   2       ts           Celery seeds
   2       ts           Whole mixed pickling spice
   2                    Cinnamon sticks
     1/2   ts           Fennel (optional)
   2       ts           Vanilla (optional)

Preparation:

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water. Six to 8 hours later, and on the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt. On the third day, drain and prick cucumbers with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles. On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp vanilla and heat to boiling. Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2-inch headspace. For more information on sterilizing jars see "Jars and Lids". Adjust lids and process according to the recommendations in Table 1, or use the low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for Sweet Gherkin Pickles in a boiling-water canner.