Wash the cucumbers, remove any blemishes, nip off the stems and blossom ends, and cut them crossways in 1/4-inch-thick slices.

In a large enameled or stainless steel kettle, mix together the ingredients for the brining solution; add the cut cucumbers. Cover and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes).

Meanwhile have ready the canning syrup ingredients heated to the boil in an enameled kettle.

Drain the cucumber slices and pack them, while still piping hot, in hot 1-pint canning jars.

Cover them with very hot syrup, leaving 1/2 inch of headroom. Remove air bubbles, and adjust lids. Pack and add the hot syrup to one jar at a time, returning the syrup kettle to low heat between filling and capping each jar, so the syrup doesn't cool.

Process filled and capped jars in a Hot-Water Bath (185 F/85 C) for 10 minutes. Remove jars and complete seals if necessary.