| | Directions | | In a large saucepan combine all ingredients except cucumbers. Boil 10-15 min. Cool mixture and strain. Thinly slice cucumbers and place in large bowl or jar. Add cooled marinade. Refrigerate at least 3 days, stirring once each day. Keeps well refrigerated for several weeks. Yield: 2 quarts |
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| Ingredients | | - |  | 1 pint white vinegar |
| - | | 1 clove garlic (large clove) |
| - | | 1 teaspoon whole cloves |
| - | | 1 tablespoon allspice |
| - | | 1 bay leaf |
| - | | 1 stick cinnamon |
| - | | 1 tablespoon whole celery seed |
| - | | 1 tablespoon mustard seed |
| - | | 1 tablespoon peppercorns |
| - | | 1 piece dried ginger root or 1 teaspoon powder ginger |
| - | | 1 1/2 cups sugar |
| - | | 5 cucumbers, unpared (large) |
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