25 med. cucumbers
8 c. sugar
7 1/2 c. vinegar
2 tbsp. salt
8 tsp. celery seeds
8 tsp. turmeric
6 tsp. mustard seeds
Canning jars, lids, flats

Double mixture.

Wash cucumbers, cut into strips. Put in large pot, pour boiling water over cucumbers and let stand overnight. Drain off water and put in jars that have been sterilized and are hot. Boil flats.

Bring mixture to a boil and pour over cucumbers, seal while hot. Water bath 5 minutes. Start counting after water comes to a boil. Pickles are ready to eat in one week.

If you have some mixture left, seal in jar or set in refrigerator and use the next time.