Makes about 10 half-pint jars

7 cups sliced (about ¼-inch thick) Kirby cucumbers

½ cup pickling salt (most supermarkets have it)

5 cups white vinegar

1 tightly packed cup light brown sugar

1 cup granulated sugar

1 teaspoon mustard seed

½ teaspoon celery seed

½ teaspoon turmeric

Combine the sliced cucumbers with the salt in a large glass bowl.  Add 8 cups cold water and stir to distribute the salt.  Cover with plastic film.  Set aside for 3 hours, stirring once or twice to make sure the salt has dissolved.

Uncover and drain well.

Combine 3 cups of the vinegar with 3 cups of water in a saucepan large enough to hold the cucumbers.  Place over high heat and bring to a boil.  Add the drained cucumbers and return to the boil.  Boil for 8 minutes or until the cucumber slices are crisp-tender.  Do not let the cucumbers get soft and mushy.

Remove from the heat and drain well, discarding the liquid.  Set the cucumbers aside.

Combine the remaining 2 cups of vinegar with 1 cup of cold water in the same saucepan.  Stir in the white and brown sugars along with the spices.  Place over high heat and bring to a boil.  Lower the heat and simmer for 10 minutes.

Remove from the heat and add the drained cucumber slices.  Transfer the mixture to a crock or large glass jar – I use a big (about 2 gallon) Ball jar.  Cover and place in a cool spot for 2 days.

After 2 days, return the pickles to the large saucepan over high heat.  Bring to a boil and immediately pour into hot, sterilized jars.  Cover with sterilized lids and screw caps and let rest until cool.

When cool, store in a cool, dry spot for up to 1 year.