Combine Set #1 ingredients & soak for 24 hours. Drain & rinse. Then soak cucumbers in enough water to cover for 3 hours & drain.

Combine Set #2 ingredients & cucumbers in a large pot. Simmer for 2 hours & drain.

Combine Set #3 ingredients in a pot. Bring to a boil. Remove from heat and pour over cucumbers. Let soak in refrigerator for 24 hours. Drain syrup, reheat to boiling, & pour back over cucumbers 3 more times, letting it soak in the refrigerator 24 hours each time. After the last 24 hour soak, prepare jars, lids, rings, & canner for canning. Drain syrup and bring to a boil 1 more time. While waiting for syrup to boil, pack cucumber slices in to jars. Pour boiling syrup into jars leaving 1/2 inch head-space. Place 1 cinnamon stick in each jar, if desired for extra cinnamon flavor. Process in a BWB for 5 minutes to seal.