Yellow Cucumber Pickles

12  large ripe yellow cucumbers, peeled, seeded and cut into long strips
12 cups water
1 1/2 cups sea salt
1  gallon cider vinegar
8 cups sugar
1/4 cup mustard seeds
3/4 cup {pickling spice} (tied in muslin bag)
Day before, place the cucumber pieces in a crock. Combine the water and salt, stir to dissolve salt and pour mixture over cucumbers. Let stand in a cool place overnight. Next day, drain well.

Combine the remaining ingredients in a kettle and bring to a boil. Simmer 15 minutes. Transfer 3-4 cups of the liquid to a large heavy skillet or roasting pan. Place a single layer of cucumbers in the liquid so they are just covered. Simmer until clear. Pack in hot sterilized jars. Repeat until all cucumbers are cooked.

Fill jars with hot vinegar mixture. Seal. Store in a cool, dark, dry place.

Ease of Preparation: Moderate

Preparation Time: 10 min
plus let stand overnight

Cook Time: 1 hr

Servings: Makes 3 to 4 quarts

Recipe By: Jean Hewitt

From:  The New York Times Heritage Cook Book
Used with permission of The New York Times Company

Nutrition Facts
As prepared, each serving contains 15 calories, 0g total fat, 0mg cholesterol, 440mg sodium, 3g total carbohydrate and 0g protein.