9 1/2 lbs. cucumbers, 3 to 4 inches long (about 150)
Hot salt brine (1 cup pickling salt to 2 qts. boiling water)
12 c. sugar
8 c. cider vinegar
1 c. prepared horseradish
16 inch stick cinnamon
1 1/2 tsp. celery seed

Wash cucumbers thoroughly. Cover cucumbers with hot salt brine made from pickling salt and boiling water. Cool. Cover with large plate or lid with weight stop to keep cucumbers in brine. let cucumbers stand in brine 7 days. Drain; cover with hot water. Let stand 24 hours. Drain; split cucumbers.

In large saucepan, combine the sugar, vinegar, horseradish, cinnamon, and celery seed. Bring to boiling; pour over cucumbers. Drain and reserve syrup from cucumbers each morning. Reheat and pour syrup back over cucumbers; repeat for 4 days. Let cucumbers cool in syrup before covering. The last morning, remove cinnamon and bring cucumbers and syrup to boiling. Pack cucumbers and syrup into hot pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 5 minutes (start counting time when water returns to boiling). Makes about 6 pints.