Add 3 cups of pickling salt to 1 gallon of boiling water and pour over cucumbers.
If necessary, use a plate or bowl to make sure cucumbers are completely submerged.
Cover and allow the cucumbers to sit for 24 hours.
Add the spice bag and 1 gallon of vinegar to a stockpot and bring to a simmer.
Pour over cucumbers and cover, making sure they are submerged.
Let cucumbers soak for a total of 9 days, discarding spice bag after 2 or 3 days.
One the sugar has dissolved completely, pack the pickles into sterilized jars.
Leave ½ inch of headspace and make sure the slices are covered with syrup.
Wipe the jars clean before adding the lids and rings.
Store jars in the refrigerator.