Cut cucumbers into sticks. Pour boiling water over pickles. Let stand in water overnight. Pack into jars.

SYRUP:

3 3/4 c. vinegar
3 c. sugar
3 tbsp. salt
4 1/2 tsp. celery seed
4 1/2 tsp. turmeric
3/4 tsp. mustard seed

Boil this syrup for 5 minutes. Pour over pickles. Put in canner with hot water and cook 5 minutes. Syrup makes enough for 6 pints.