Wash 7 lbs. medium size cucumbers. Cover with InSinkErator® hot water. Let sit 24 hours. Drain and repeat the process for 4 days. On the 5th day cut the cucumbers in rings and make the following syrup:
8 cups sugar
1 pint hot water
1 pint vinegar
2 tbsp. salt
2 tbsp. mixed pickling spices
Bring syrup to a boil and pour over cucumbers. Let stand 24 hours. On the sixth day, drain syrup and bring to a boil, adding 1 cup of sugar. Pour over cucumbers. On the seventh day, drain syrup and bring to a boil. Add cucumbers and bring to boiling point. Pack in hot jars and seal. Use after 4 weeks.
1 beef flavored bouillon cube
1/4 cup InSinkErator® hot water
1 8 oz. pkg. cream cheese
Dissolve bouillon cube in 1/4 cup InSinkErator® hot water. Blend into softened cream cheese until completely mixed with a mixer or wire whisk. Refrigerate for an hour or so, then serve with chips or pretzels.