Sweet Pickle Slices

Makes 5 pint jars

3 pounds cucumbers
1 1/2 cups salt
Water
5 cups white distilled vinegar
2 tablespoons pickling spice* tied in cheesecloth
2 cups sugar

Wash cucumbers and remove 1/4 inch off the blossom end. Slice into 1/2-inch slices. In large enamel, glass or stainless steel container, combine salt with 1 gallon water. Stir well and add cucumber slices. Use a plate to weigh down any floating cucumbers. Refrigerate 4 hours to overnight.

Drain and rinse cucumber slices. In large stainless steel or enamel pot, bring 3 cups water and remaining ingredients to boil. Add cucumber and return to a boil. If you are going to process your jars in a water bath, turn off heat and continue to next paragraph. If you are not going to process in a water bath, cover pot and simmer cucumbers in vinegar mixture 10 minutes. Turn off heat and continue.

Remove spice bag from hot vinegar mixture. Fill clean, wide-mouthed pint jars with cucumber slices. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch space at the top of the jar. Wipe down jar rim with a wet cloth and add lids. For long term-storage, process in a boiling water bath 10 minutes. Unprocessed jars must be refrigerated and used within 6 weeks. Let the pickles set for at least 7 days before eating to allow flavors to develop.