Wash and slice 4 cups of cucumbers into uniform rounds.

Sprinkle 1 tablespoon of pickling salt over the cucumber slices in a large mixing bowl, toss to coat, and let sit for 15 minutes to draw out excess moisture.

In a medium saucepan, combine 1 cup sugar, 1 cup white vinegar, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, and 1 teaspoon ground allspice. Heat over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.

Once the brine reaches a gentle simmer, remove from heat and add the salted cucumbers, stirring gently to coat.

Let the mixture cool to room temperature, about 20 minutes, to allow flavors to meld.

Pack the cucumbers and brine into 4 sterilized 1-pint jars, leaving 1/2-inch headspace in each jar.

Wipe the jar rims, screw on lids tightly, and let jars sit at room temperature for 30 minutes to seal.

Refrigerate the sealed jars for at least 24 hours before serving. For best flavor, let sit up to 2 days.