|Cucumbers||6 Pound, cut in thin sliced (5 Inch)|
|Canning salt||1⁄2 Cup (8 tbs) (Salt rub and salt is washed away)|
|Vinegar||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Ginger root piece||1|
|Mustard seed||1 Tablespoon|
|Whole cloves||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs)|
Sprinkle salt over cucumber slices, mix thoroughly.
Let stand 3 hours; drain thoroughly.
Combine turmeric, 3 cups vinegar and 1 quart water; bring to a boil and pour over cucumbers.
Let stand until cold; drain.
Add sugar to 1 quart vinegar and 1 cup water.
Tie spices in a cheesecloth bag.
Add to pickling liquid and simmer 15 minutes; pour over cucumbers.
Let stand 12 to 24 hours in a cool place.
Pack cucumber chips into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Combine pickling liquid and brown sugar; bring to a boil.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Process 10 minutes in boiling water bath.