Ingredients

• 5 quarts cucumbers (Pickling cucumbers 1 1/2 to 3 Inch long)
• 1/2 cup pickling salt
• 8 cups granulated sugar (divided through recipe)
• 6 cups distilled white vinegar (divided through recipe)
• 3/4 teaspoon turmeric
• 2 teaspoons celery seeds
• 2 teaspoons pickling spices
• 8 pieces cinnamon sticks (1 inch)
• 1/2 teaspoon fennel seed (Optional but good)
• 1 teaspoon vanilla extract (Optional but good)

Instructions

1. Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!

2. FIRST DAY:

3. In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.

4. SECOND DAY:.

5. In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.

6. In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.

7. THIRD DAY:.

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.

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.

10. FOURTH DAY:.

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.

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.