Sweet Gherkin Pickles

Wash cucumbers. Put cucumbers in a large, clean pickling container and cover with boiling water. let stand 8 hours or overnight.

On the second day, drain. Combine 6 quarts boiling water and 1/4 cup salt. Pour over cucumbers.

On the third day, drain. Prick cucumbers with a fork. Combine 3 cups sugar, 3 cups vinegar, remaining salt, and turmeric in a large sauce pot.

Tie whole spices in a spice bag and add spice bag to syrup. Bring to boil. Pour hot syrup over cucumbers, then let stand 6 to 8 hours. Drain cucumbers, reserving syrup.

Add 2 cups sugar and 2 cups vinegar to syrup. Bring to boil and pour over cucumbers.

On the fourth day, drain, reserving syrup. Add 2 cups sugar and 1 cup vinegar to reserved syrup. Bring to boil and pour over cucumbers. Let stand 6 to 8 hours.

Remove spice bag and pickles. Add 1 cup sugar to syrup and bring to boil.

Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle hot pickling liquid over cucumbers, leaving 1/4th inch headspace. Remove air bubbles.

Adjust two-piece caps. Process 10 minutes in a boiling water canner.