Step 6: Days 11 through 13
While they're draining, wash and rinse your enameled container, plate, and weight. Put the cucumbers back into the container.
Combine your sugar, vinegar, cinnamon and clove oils, and celery seeds. Bring this mixture to a boil.
Pour the boiling solution over the cucumbers, and weight down.
On my first attempt at this recipe I had left the pickles whole, with just a single skewer hole lengthwise from the end. At this point, when I inspected the pickles on day 12, they had shriveled a lot and were much smaller than they had been -- probably about 1/2 the size or less. This was what my mom had warned me happened when she tried to make this recipe with whole pickles so the lesson is listen to your elders. I still finished the rest of this batch, but I also started a second batch which I cut into chunks on day 8 instead of leaving whole, and these shriveled a lot less than the whole pickles. If you want to leave them whole, I'd recommend pricking them all over rather than just using a single puncture.
On day 12, drain the syrup from the cucumbers back into your pot. Bring it back to a boil on the stove. Pour it back over the cucumbers and weight down.
On day 13, repeat this procedure.