4 lb. (3 to 5 inch) pickling cucumbers
4 c. cider vinegar
1/4 c. sugar
3 tbsp. canning salt
1 tbsp. mustard seeds
2 c. cider vinegar
3 c. sugar
2 1/4 tsp. celery seeds
1 tbsp. whole allspice

Wash cucumbers, cut 1/8 inch slice of both ends. Cut crosswise in 1/8 to 1/4 inch slices, make about 4 quarts.

Combine 4 cups vinegar, 1/4 cup sugar, salt and mustard seed in large kettle, bring to a boil. Simmer until all slices turn slightly yellow, stirring often, about 8 minutes. Drain well.

Combine 2 cups vinegar, 3 cups sugar, celery seed and allspice in saucepan. Bring to a boil.

Pack cucumbers slices into 5 sterilized hot pint jars. Pour boiling liquid over cucumbers. Fill to within 1/4 inch of top. Wipe rim; adjust lids. Process in boiling water bath 15 minutes. Remove jars and complete seal. Makes 5 pints.