Title: Sweet Crisp Pickles
Categories: Blank
Yield: 4 Servings

10		(5 inch) cucumbers
		Boiling water
4	c	Vinegar
5	ts	Salt
8	c	Sugar
2	tb	Pickling spice

1st day: Wash cukes; place whole in large bowl. Cover with boiling water. Place large plate to hold down for 24 hours in cool spot, not in refrigerator.

2nd day: Rinse thoroughly with cold water; place back in bowl. Cover with boiling water as before and weight down again. Let stand for another 24 hours in cool place.

3rd day: Rinse well with cold water. Cover again with boiling water and put again in cool place for 24 hours.

4th day: Rinse well with cold water. Slice cukes in chunks or slices. Place in big bowl; cover with boiling syrup made of vinegar, salt, sugar, and spices which have been boiled for 5 minutes. Let stand for 24 hours again in a cool place.

5th day: Pour off syrup and boil it down to about 2/3 of its volume. Then pour boiling syrup over cukes again. Set aside as before for 24 hours in a cool place.

6th day: Drain syrup and put cukes into pint jars. Heat syrup to boiling and pour over cukes in jars. Seal.

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