3 lbs. 4 inch pickling cucumbers
6 to 7 sm. onions, peeled and quartered
6 to 7 (4 inch) celery pieces
1 tbsp. mustard seed
4 c. distilled white vinegar
2 1/2 c. sugar
1/4 c. pickling salt
1 c. water

Wash cucumbers; cut lengthwise into eighths. Soak in ice water 3 hours. Drain; pack into clean pint jars. Add 1 onion, 1 piece celery and 1/2 tsp. mustard seed to each jar. Combine vinegar and remaining ingredients; heat to boiling. Pour vinegar solution over cucumbers to within 1/2 inch of top, making sure vinegar solution covers cucumbers. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 6 to 7 pints.