Sweet Pickles

Wash cucumbers and place in a large bowl. Add boiling water to cover. Let stand, covered, at room temperature for 12 hours. Drain. Repeat procedure 3 more times

Drain cucumbers and cut into 1/2-inch slices; place in an 8-quart nonmetal container. In a medium saucepan combine the sugar, vinegar, pickling spices, and salt; heat to boiling. Cook and stir to dissolve sugar. Pour over cucumber slices. Cover and let stand for 24 hours.

Transfer the cucumber mixture to an 8- to 10-quart Dutch oven or kettle. Heat to boiling. Remove from heat. Immediately fill hot, sterilized pint canning jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process the filled jars in a boiling-water canner for 10 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 8 pints pickles.