This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
Here's my "famous" recipe:
You will need about 7 or 8 pounds of medium cukes, enough to make 2 gallons
when sliced. Place these sliced cukes in a non-reactive pot or crock or
large food-grade plastic bucket. Make a solution of 1 cup pickling lie in 1
gallon of water and cover the sliced cukes with it, add a little more water
if needed to cover. Allow to sit overnight. I like to weight them down with
a plate to keep under the lime water
The next day you will need to drain and rinse well. Let the cukes site in
fresh water for several hour then drain and rinse again. I like to repeat
this process a couple times.
Then you make this brine: 9 cups sugar, 2 quarts vinegar, 2 1/2 Tbsp
pickling salt, 1 Tbsp pickling spice (remove red peppers if they are in
large pieces), 2 cinnamon sticks. Bring to heat to allow sugar to dissolve.
Pour over cuckes and allow to sit overnight.
The next day you put all in a large cooking pot and bring to a boil. Simmer
until the cukes are somewhat transparent. You can add a few drops of food
coloring if you like. Ladle into hot sterilized pint jars and seal. Process
in BWB canner for 5 minutes.
This recipe took the Steinfeld's 75th Anniversary Pickle at the Oregon State
Fair a couple years back and has won the "Best of Category for Pickles" at
the Multnomah County Oregon Fair several times as well as been judged the
"Best Pickle in the County."
From: Ma Pickle