Step 1

Start this process in the afternoon for the timing to work out. Wash the cucumbers, removing the blossom ends before continuing. Select the smallest ones for the best results.

Step 2

Place the cucumbers in a large bowl and cover them with boiling water. Let them stand for 6 hours or overnight.

Step 3

In the morning, drain the cucumbers and cover them with fresh boiling water. Cover and let them stand for another 6 hours.

Step 4

In the afternoon, drain the cucumbers and add the pickling salt. Cover them with fresh boiling water. Cover the container and let stand over night.

Step 5

In the morning, drain the cucumbers and prick them with a fork several times.

Step 6

Combine 3 cups of sugar, 3 cups of vinegar, turmeric, celery seeds, fennel seeds, and pickling spices in a large pan. Bring the mixture to a boil and pour it over the cucumbers.

Step 7

In the afternoon, drain the syrup mixture into a large pan. Add 2 more cups of sugar and 2 more cups of vinegar. Again, bring the mix to a boil and pour it over the cucumbers. Cover and let them stand.

Step 8

The next day, drain the syrup mixture into a large pan. Add 2 cups of sugar and 1 cup of vinegar. Heat the mixture to boiling and pour it over the pickles.

Step 9

In the afternoon, prepare the jars. Drain the syrup mixture off the pickles into a large pan. Add the remaining 1 cup of sugar and the vanilla extract (optional) to the syrup. Heat it to boiling.

Step 10

Add one cinnamon stick to each jar. Pack the pickles into clean, hot jars and cover them with the hot syrup, leaving 1/2 inch headspace. Clean the rims and add two-piece lids to each jar.

Step 11

Process the jars in a boiling water bath for 10 minutes.