4 lbs. 3 to 4 inch cucumbers
4 c. sugar
3 3/4 c. vinegar
3 tbsp. canning salt
4 tsp. celery seed
4 tsp. turmeric
1 1/2 tsp. mustard seed

Slice ends from cucumbers and cut into spears. Cover cucumbers with boiling water; let stand 2 hours. Drain and pack into hot jars, leaving 1/4 inch headspace. Bring remaining ingredients to a boil. Pour hot liquid over cucumbers, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 5 pints.