Sweet Gherkin Pickles

7 pounds of 1 ½ to 3-inch cucumbers
½ cup non-iodized salt
8 cups white sugar
6 cups apple cider vinegar
¾ teaspoon tumeric
2 teaspoons celery seed
2 teaspoons whole mixed pickling spice
8 1-inch cinnamon stick pieces
2 teaspoons vanilla

1st Day: (Morning)
Wash cucumbers thoroughly, scrubbing with a vegetable brush. Stem ends may be left on if desired. Drain cucumbers and place in a large crock. Cover with boiling water and place lid on crock.

1st Day: (Evening)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.

2nd Day: (Morning)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.

2nd Day: (Evening)
Drain cucumbers. Place back in crock. Add ½ cup salt. Cover with boiling water and place lid on crock.

3rd Day: (Morning)
Drain cucumbers. With a fork, prick each cucumber in several places, about 4 to 6 times each. Place back in crock. In large pan, make a syrup of 3 cups sugar and 3 cups vinegar. Add: tumeric, pickling spice and cinnamon sticks. Heat to boiling and pour over cucumbers in crock. Replace lid.

3rd day: (Afternoon)
Drain syrup into pan. Add 2 cups sugar and 2 cups vinegar. Heat to boiling and pour over cucumbers in the crock. Replace lid.

4th Day: (Morning)
Drain syrup into pan. Add 2 3cups of sugar and 1 cup vinegar. Heat to boiling and pour over cucumbers in crock. Replace lid.

4th Day: (Afternoon)
Drain syrup into pan. Add remaining 1 cup sugar and vanilla. Heat to boiling. Pack pickles into clean, hot jars and cover with hot syrup up to ½ inch from rim of jar. Wipe rims with clean damp rag and seal with hot lids.