3 pounds 4 inch pickling cucumbers
6 to 7 small onions, peeled, quartered
6 to 7 (4 inch) celery pieces
1 tablespoon mustard seed
4 cups Heinz Distilled White Vinegar
21/2 cups granulated sugar
1/4 cup pickling salt
1 cup water

Wash cucumbers, cut lengthwise into eighths. Soak in ice water for 3 hours. Drain and pack cucumbers into clean jars. Add 1 onion, 1 piece celery and 1/2 teaspoon mustard seed to each jar.

In a large stainless steel pan, bring vinegar and remaining ingredients to a boil. Pour vinegar solution over cucumbers to within 1/2 inch of top, ensuring that vinegar solution covers cucumbers. Adjust two piece lids according to manufacturer's instructions. Process for 10 minutes in a boiling water bath canner. Remove jars from hot water using jar lifter.

Allow to cool on a towel in a draft-free place. Store in a cool, dark place for up to 1 year.

Makes 6 to 7 pints.