This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
7 pounds ripe cucumbers 4 cups (1 qt.) vinegar
8 cups (4 pts.) brown sugar 1 tablespoon pickling spices
Cut cucumbers in slices, remove seeds, and soak in salt water overnight. Drain and boil until tender in boiling water and drain again thoroughly. Pour vinegar into a saucepan, add sugar and spices, bring to boiling point, boil fifteen minutes, and pour over cucumbers. Seal in jars.
Another Method. Soak cucumbers in brine overnight; in the morning rinse well and cook slowly till tender in a sirup of six cups sugar to four cups vinegar, and two inches cinnamon stick, one tablespoon mace, one tablespoon ginger, and one tablespoon mixed spices. Seal in jars.