8 pounds OF
--1 1/2 to 2 1/2 inch cucumbers
1/2 cup canning salt, divided
8 cups sugar
6 cups vinegar
1/2 tspn Turmeric (Ground)  
2 teaspoons celery seed    
2 teaspoons whole mixed pickling spices 
2 sticks cinnamon
1/2 teaspoon whole allspice 

Wash cucumbers. 
Put cucumbers in a large, 
clean pickling container 
and cover with boiling water.
Let stand 8 hours or overnight. 

On second day, drain. 

Combine 6 quarts boiling water 
and 1/4 cup salt; pour over cucumbers.
On third day, drain. 
prick cucumbers with a fork. 

Combine 3 cups sugar, 
3 cups vinegar and turmeric 
in a large saucepot. 

Tie whole spices in a spice bag;
add spice bag to syrup; 
bring to boil. 

Pour hot syrup over cucumbers; 
let stand 6 to 8 hours. 
Drain cucumbers, 
reserving syrup. 

Add 2 cups sugar 
and 2 cups vinegar to syrup; 
bring to boil; 
our over cucumbers. 

On fourth day,drain, reserving syrup.

Add 2 cups sugar and 1 cup vinegar
 to reserved syrup;
bring to boil; pour over cucumbers.
Let stand 6 to 8 hours. 
Remove spice bag and pickles. 
Add 1 cup sugar to syrup; 
bring to boil. 

Pack pickles into hot jars, 
leaving 1/4th inch headspace. 
Ladle hot pickling liquid over cucumbers, 
leaving 1/4th inch headspace. 

Remove air bubbles. 
Adjust two-piece caps. 

Process 10 minutes in a boiling water canner 

    Source: geocities.com/green_cache/text

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