Yellow Cucumber Pickles
|Cucumbers||12 Large (Use Ripe Ones)|
|Coarse salt||1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)|
|Water||4 1⁄2 Cup (72 tbs)|
|Cider vinegar||1 Quart|
|Sugar||6 Cup (96 tbs)|
|Yellow mustard seeds||2 Tablespoon|
|Whole cloves||1 Tablespoon|
|Cinnamon stick||1 (About 3 Inch)|
Wash, pare, and halve the cucumbers length wise; remove seeds.
Cut each half through center, crosswise, then cut each quarter into lengthwise pieces of desired thickness.
Let stand 12 hours, or overnight, in a brine made of the salt and water.
Drain cucumbers thoroughly.
Bring vinegar, sugar, and spices (tied in a spice bag) to boiling in a large kettle; add cucumbers.
Cook gently until pieces begin to look transparent but are still crisp.
Fill hot sterilized jars with pickles, then pour the hot syrup over them, leaving headspace.