•     3 lb. cucumbers, medium-sized

•    1 qt. vinegar

•     2 tsp. salt

•     5 c. sugar

•    Wash cucumbers. Slice one-sixteenth inch off blossom ends and discard. Pour boiling water over the cucumbers and let stand five to 10 minutes. Drain the hot water and pour cold water over the cucumbers. Use running water or change water until cucumbers are cooled. Mix vinegar, salt and sugar. Bring to a boil and place cucumbers in the boiling liquid. Return to a boil. Pack hot pickles into hot canning jars, leaving a half-inch headspace. Fill jars to a half inch from top with boiling liquid. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.