|Brined cucumbers||3 Pound, desalted|
|Vinegar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Lemon||1 , thinly sliced|
|Whole cloves||1 1⁄2 Teaspoon|
|Dried ginger||1 1⁄2 Teaspoon|
Slice cucumbers 1/4-inch thick.
Mix water and 1 cup vinegar, pour over cucumbers and let stand 2 hours.
Add remaining vinegar; let stand 2 hours.
Drain off pick ling liquid, stir in sugar and add spices tied in a cheesecloth bag.
Add cucumbers and cook until cucumbers are transparent.
Pour into a shallow container and let stand overnight so that the slices become plump.
Drain off the pickling liquid and strain; bring to a boil.
Pack cucumbers in hot jars, leaving 1/4 inch head space.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Process 15 minutes in boiling water bath.