14 Large cucumbers (or the equivalent in trimmed watermelon rind)

For 4 mornings, pour boiling water over them.

Cool and refrigerate.

On the 5th morning, cut into chunks.

Make a syrup of:
8 cups sugar
1 qt vinegar (apple vinegar suggested)
2 tbs salt
2 tbs mixed spice
(This is a pickling spice found in any grocery store).

Pour HOT over pickles for 3 morning and then refrigerate again.

On the 4th morning, heat pickles and syrup. Can while hot.

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Soft or slippery (THROW OUT, probably contaminated with microbes)

• too little salt or acid
• brine not covered during fermentation
• poor seal
• moldy food or spices

Dark colorations

• used ground spices
• too much spice
• used iodized salt
• overcooking
• minerals in water
• used utensils containing iron

Shriveled appearance

• vinegar solution too strong
• sugar solution too strong
• salt solution too strong
• overcooking
• over-processing

Hollow interior

• poorly developed cucumbers
• food not fresh
• fermentation too rapid
• brine too strong or too weak