Cut ends off cucumbers. Cut into 1/2" slices. Prepare boiling water canner. Heat jars & lids in simmering water until ready to use. Do not boil. Set aside.

Combine vinegar, sugar, pickling spice in a medium sausepan. Heat to a boil.

Pack slices into hot jars. Laddle hot pickling liquid over slices. Leaving 1/2" headspace. Remove air bubbles. Wipe rims on jars. Apply bands and adjust to fingertip tight.

Process filled jars in a boiling water canner for 10 minutes. Remive jars and cool. Check seal after 24 hours. Lids should not flex up and down when center is pressed. For Best flavor allow pickles to stand for 4-6 weeks to develop flavors...This makes about 8 pints...