Wash medium and small cucumbers and fill 1/2 gal or 1 gal jars. Do not snip ends off cukes. Fill jars with vinegar to cover cukes. To 1/2 gallon jars, put in 25 T salt, 6 T/gal. Put on lid and let set for at least 6 weeks. Will keep for months.

To prepare pickles: Pour off vinegar-salt solution and rinse cukes. Slice longways or bread and butter style. In a large bowl or pan with lid, place the cukes, along with:
5 c sugar
1 t celery seed
1 t whole cloves
1 t tumeric
1 t allspice

Cover; place in refrigerator, for 24 hours stirring occasionally. Then put in any kind of jars and put on lid. Keep in refrigerator and will be ready to eat in 1 week. Will, make its own juice.

Source: Bea Spaniol.