Soak largest size cucumbers (that are good for slicing) in strong brine for nine days. Remove and soak three days in fresh water, changing the water each morning. Scoop out seeds and fill with a mixture of raisins and finely cut lemon (rind and all). Tie up and cover with syrup made of equal measures of vinegar and sugar. Add whole cloves and cinnamon sticks to the syrup, boil and pour over the pickles, then pack down in stone crocks or jars until needed.