Chop these pickles up, and use them in slaw or chicken salad.
In an 8-qt. stainless steel stockpot, combine the vinegar, sugar, cloves, allspice, and salt. Bring to a boil over medium heat; then reduce the heat to low, and simmer for 5 minutes.
Add the cucumber slices, and bring the mixture to a full boil over medium-high heat. Reduce the heat, and simmer until the cucumbers lighten in color, 3 to 5 minutes. Remove the pot from the heat.
Using a slotted spoon, pack the cucumbers into hot jars, leaving 1/2-inch headspace. Ladle the hot syrup into the jars, covering the pickles and maintaining the 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
Process pint jars in a water bath canner for 15 minutes. Remove from the water bath canner, and let cool for 12 to 24 hours. Check the seals, and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
Blue Ribbon Canning