24 cucumbers
1/2 c. pickling salt
8 c. water
2 1/2 c. sugar
2 c. vinegar
1/4 c. mustard seed
1 tbsp. celery seed
1 tsp. curry powder

Wash unpared cucumbers; cut into 1 inch chunks. Dissolve salt in water; pour over cucumbers. Cover; let stand at room temperature for 5 hours. Drain cucumbers; rinse thoroughly and place in large kettle. Heat remaining ingredients to boiling, stirring well until sugar is dissolved. Pour over cucumbers, heat to boiling. Fill jars, process and cool and store.