Select large, firm, ripe cucmbers. Pare and remove the seeds and cut lengthwise into strips. Cut strips into pieces roughly 3 inches long. Soak overnight in salted water, using ¼ cup of salt to 1 quart of water. In the morning drain well and cook in water until tender.
Make a syrup of the sugar, vinegar and lemon slices.
Put the spices in a small cloth bag and drop into the syrup while it is heating. Drop the pieces of cucumber in the syrup for one minute. Remove and put in sterilized jars. Add the syrup to overflowing. Seal the jars at once.