4 lbs. (3 to 4 inch) pickling 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

First 5 ingredients: Wash cucumbers; cut crosswise into 1/4 inch slices. Combine 1 quart vinegar, sugar, salt, and mustard seed in a large saucepot. Cover; simmer 5-7 minutes until cukes change color.

Next 4 ingredients: Combine sugar, vinegar, allspice, and celery seed in another pan. Heat just to boiling. Drain cucumbers; discard liquid. Pack slices in clean hot jars (1/2 pint or pint). Cover within 1/2 inch of top of jar, making sure syrup covers cukes. Cap and process 5 minutes in boiling water bath. Yield: 4-5 pints.