Cut the cucumbers into 1½-inch chunks. Cover with boiling water and let stand overnight. In the morning drain well.
Boil the vinegar with the remaining ingredients for 10 minutes. Put the cucumbar pieces into the hot liquid and heat through. Do not allow them to boil, or they will become mushy.
Put in sterilized jars with the syrup in which they were cooked, and sael at once.