You can make as much pickles as you have cucumbers for with this recipe. My paternal grandmother would can anything that was ripe and ready, whether she had a handful or a potful. I have found that 5.5 -6 lbs of cucumbers makes about 9 pints of pickles.
Put whole cucumbers in a container and pour boiling water over all of them. Let them sit overnight. Next day, pour of the water and cover them with boiling water again. Do this for 4 days. On the 5th day, cut up the cucumbers (Thicker makes crisper pickles) and mix:
6 c. sugar
3 c. vinegar
2 Tbsp. salt
1½ Tbsp. pickling spice (You buy it at the grocery in the spice aisle. Nanny thought I was nuts to question that.)
Make enough of this solution to cover the cucumbers. Simple math will work to make more if you need it. A minor variation in the amount of salt isn’t significant.
Bring the mixture to a boil and pour it over the sliced cucumbers. Allow to sit for 2 days. On the 7th day, bring the entire batch to a boil, place in jars and seal. Allow to set for @ a month until there are no more white blotches on the cucumbers.
You can turn on the eye and bring the mixture to a boil and allow it to cool every time it crosses your mind on days 5-7 and the pickles will be ready to eat when you are ready to put them in the jars. This does make for a more syrupy juice, which my mother doesn’t care for. I add more vinegar to the pot when I know she’ll be getting some.
My family love these in tuna salad, on burgers or on a cracker with cheddar cheese and mustard.