4 lb. pickling cucumbers, 3-4 inches long

BRINING SOLUTION:

1 qt. distilled white vinegar
3 tbsp. salt
1 tbsp. mustard seed
1/2 c. sugar

CANNING SYRUP:

1 2/3 c. distilled white vinegar
3 c. sugar
1 tbsp. whole allspice
2 1/4 tsp. celery seed

Wash the cucumbers, remove any blemishes, nip off the stems and blossom ends, and cut them crossways in 1/4 inch thick slices. In a large enameled or stainless steel kettle, mix together the ingredients for the brining solution; add the cut cucumbers. Cover and simmer until the cucumbers change color from bright to dull green, about 5-7 minutes.

Meanwhile, have ready the canning syrup ingredients heated to a boil in an enameled kettle. Drain the cucumber slices, and pack them, while still hot, in hot 1 pint canning jars; cover with very hot syrup leaving 1/2 inch of head room. Remove air bubbles, and adjust lids. Pack and add the hot syrup to one jar at a time, returning the syrup kettle to low heat between filling and capping each jar. Process in a hot water bath for 10 minutes.