Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water. Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water. Repeat process on day 3 and 4. On day 5 drain the pickles, then cut them into 1/4" slices. Combine the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced pickles. On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again. Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal. Makes about 7 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board
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