4 lb. 3-4" cucumbers
1 qt. white vinegar
1/2 c. granulated sugar
3 tbsp. salt
1 tbsp. mustard seed
3 c. granulated sugar
1 2/3 c. white vinegar
1 tbsp. whole allspice
2 1/4 tsp. celery seed

Wash cucumbers; cut crosswise into 1/4 inch slices. Combine with 1 quart vinegar, 1/2 cup sugar, salt and mustard seed. In large saucepot cover; simmer 5-7 minutes or until cucumbers change from bright to dull green color.

Meanwhile combine 3 cups sugar, 1 2/3 cups vinegar, allspice and celery seed in another pan. Heat just to boiling. Drain cucumbers; discard liquid. Pack in hot, clean jars. Cover with boiling syrup to within 1/2 inch of top. Make sure solution covers cucumbers. Cap each jar at once. Makes 4-5 pints.