4 lb. pickling cucumbers
4 c. sugar
3 3/4 c. white vinegar
3 tbsp. canning salt
4 tsp. celery seed
4 tsp. turmeric
1 1/2 tsp. mustard seed

Use small pickling cucumbers and quarter them lengthwise. Slowly pour boiling water over the cucumbers to cover. Let stand for two hours, then drain. Pack into hot, half-pint jars that have been prepared according to the manufacturer's instructions. Jars can be filled to within 1/4-inch of the top.

Heat remaining ingredients until boiling. Pour hot liquid over the cucumbers, leaving 1/4-inch of headspace. Remove any air bubbles using a non-metallic spatula. Seal jars. Process pickles 10 minutes in a boiling water bath. (Start timing when water reaches a hard boil.) Set jars aside to cool. Check seals. Store in a dark cool place.

Makes 10 half-pints.