Put cucumbers in enamel or stainless steel container.
Add salt to water and bring to boiling. Pour over cucumbers.
Cover with plate. Let stand for 1 week (scum will form, remove this daily).
Drain, discarding brine. Rinse cucumbers thoroughly.
Cover with boiling water, let stand 24 hours.
Drain. Tie spices in cheesecloth bag.
Add to sugar and vinegar in a large pot. Bring to boil.
Pour over cucumbers, cover and let stand 24 hours again. Drain syrup in a pot and bring back to a boil, pour over cucumbers again. Repeat this process every day for 4 days.
Pack pickles in hot jars, leaving 1/4 inch head space. Remove spice bag. Heat syrup to boiling and pour boiling water over pickles leaving 1/2 inch head space. Process pints in 15 minute boiling water bath.