For Little BBQ the best part about these pickles was that he did not need to wait a few weeks before the full flavor was in effect. You can make these pickles and eat them right away. No aging required which is a great for an inpatient little boy. These pickles take a full day to make so you will want to plan on making these pickles when you plan on staying close to home for the day.
Ingredients (yield: 3 pints) from Blue Book Guide to Preserving p 48
2 pounds 3- to 4-inch cucumbers, cut into ¼-inch slices
½ cup canning salt
3 quarts water, divided
5 cups vinegar, divided
1 cup brown sugar
1 cup granulated sugar
½ tsp celery seed
½ tsp mustard seed
½ tsp turmeric
Put cucumber slices in a clean pickling container. Combine salt and 2 quarts water; pour over cucumbers; let stand 2 to 3 hours. Drain; rinse and drain thoroughly. Discard liquid. Combine 3 cups vinegar and 3 cups water; bring to a boil in a large saucepot. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid. Combine 2 cups vinegar and 1 cup water with remaining ingredients in a large saucepot; simmer 10 minutes. Add drained cucumbers. Bring to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 –inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.