Sweet Gherkin Pickles
Wash cucumbers. Put cucumbers in a large,clean pickling container and cover with boiling water.
On second day, drain. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers.
On third day, drain and prick cucumbers with a fork.
Combine 3 cups sugar, 3 cups vinegar and turmericin a large saucepot.
Tie whole spices in a spice bag, add spice bag to syrup; bring to boil.
Pour hot syrup over cucumbers; let stand 6 to 8 hours. Drain cucumbers, reserving syrup.
Add 2 cups sugar and 2 cups vinegar to syrup; bring to boil; pour over the cucumbers.
On fourth day, drain, reserving the syrup. Add 2 cups sugar and 1 cup vinegar to reserved syrup; bring to boil; pour over cucumbers. Let stand 6 to 8 hours. Remove spice bag and pickles. Add 1 cup sugar to syrup; bring to a 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.