Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24       small        Cucumbers/ sliced -- 1/4" thick About 4-5 inches
     1/2   cup          Pickling salt
   3       cup          Vinegar (5% acidity)
   1       quart        Water
   1       Tablespoon   Ground turmeric
   1       quart        Vinegar (5% acidity)
   1       cup          Water
   2       cup          Sugar
   2                    Cinnamon sticks (3-inch)
   1       Pinch        Fresh gingerroot (1-inch)
   1       Tablespoon   Mustard seeds
   1       Teaspoon     Whole cloves
   2       cup          Brown sugar -- firmly packed

Preparation:

Recipe by: Southern Living Preparation Time: 0:30 Place cucumbers in a large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well. Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven; bring to a boil, and pour over cucumbers. Cover and let stand until cooled to room temperature. Drain and rinse cucumbers. Drain again. Combine 1 quart vinegar, 1 cup water, and 2 cups sugar in a Dutch oven. Tie spices in a cheesecloth bag, and add to vinegar mixture. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Pour mixture over cucumbers. Let stand at least 12 hours in a cool place. Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and bring to a boil. Pack cucumbers into hot sterilized jars, leaving 1/4-inch headspace. Pour boiling syrup over cucumbers, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes.