Cover whole cucumbers with boiling water. Allow to stand until next morning; drain. Repeat this procedure on next three mornings.
On the fifth day, drain and slice in 1/2-inch pieces. Combine sugar, spices (wrapped in cheese cloth), salt and vinegar. Bring to boiling and pour over cucumbers. Let stand two days.
On the third day, bring to boiling and seal in hot, sterilized jars leaving 1/4-inch headspace. Process in water bath for 10 minutes. Makes 7 pints.
Notes
Spice bag remains with pickles until they are placed in jars. At all times keep crock or bowl covered and cucumbers weighted down in water or sauce.