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14 cucumbers, about 5-inches
1 qt. distilled white vinegar
8 c. sugar
2 Tbsp. mixed whole pickling
2 Tbsp. salt

Wash cucumbers thoroughly, drain well and put in enamel
or stainless steel pan (do not use aluminum). Pour boiling
water over the cucumbers. Let stand until the following day.
Drain water and pour fresh boiling water over cucumbers. Do
this each day for 4 days. On the 5th day, drain and slice
cucumbers about 1/4-inch thick.
Combine sugar, vinegar, salt and spices (tied in a
cheesecloth bag). Heat to boiling and pour over the slices.
Next day, pour off syrup and reheat to boiling. Do this
process 4 times in all. On the 9th day pack slices in hot
clean jars. Discard the spice bag. Reheat syrup to boiling
and pour over slices. Seal at once. Yields about 7 1/2 pints.

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