This is an old recipe from grandma’s recipe box. Easy, but time consuming, this recipe can’t be beat for homemade canned pickles.
14 large, dill-sized cucumbers
8 cups sugar (times 3)
1 quart of vinegar (times 3)
2 teaspoons salt (times 3)
1/2 package of pickling spice (times 3)
Wash and cover whole cucumbers with boiling water. Let soak for 24 hours, rinse and cover again with boiling water. Repeat this process for 4 times. On the 5th day, cut the cucumbers into slices (about 1/2 inch thick).
Now to prepare the soaking liquid: Bring sugar, vinegar, salt and pickling spice to a boil in a large pan. Once at a boil, pour the liquid over the slice cucumbers and let sit overnight. Repeat for 3 days. On the 4th morning, make your soaking liquid (adding all ingredients and bringing to a boil again).
Place your sliced cucumbers in the clean canning jars, add enough liquid (that you just made) to come just to below the rim of the jar. Lid and seal as you normally would.