In a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar. Add cucumber slices. Return to a boil, stirring gently and trying to submerge slices as they cook. When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green. Using tongs or a slotted spoon, fill hot jars with pickles slices, then fill each with pickling liquid, leaving 1/8? head space. (You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.) Wipe rims clean with a damp paper cloth and add lids and rings. Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.

Sterilize yours jars, add lids and rings to hot water then remove to papers towels, Fill jars with hot pickle mixture and liquid leave 1/8 inch head space, wipe rims clean with a wet cloth and place lids on and screw on the rings. Process jars accordingly.: 20 minutes for quarts, 10 minutes for pints and 5 minutes for half pints.

Remove jars and place on counter overnight make the jars are sealed.