Amber Pickles - cooking recipe

Ingredients

8 to 9 ripe large cucumbers
3 1/2 lb. white sugar
1 pt. white vinegar
1/2 tsp. oil cloves (scant)
1/2 tsp. oil cinnamon (scant)
salt
water
1 jar maraschino cherries

Preparation

Peel and cut in 1-inch cubes.
Sprinkle with salt.
Cover with boiling water.
Cook until tender.
Try with toothpick.
Do not overcook.
Drain.
Make syrup with sugar, vinegar and spices. Bring to boil.
Pour over drained cucumbers.
Let stand overnight. Drain syrup off and bring to boil.
Pour over again and let stand.
Next day, boil all together.
Add cherries, cut in pieces. Seal in hot, sterile jars.