No processing recipe.

4 lb. pickling-size cucumbers
1 qt. distilled white vinegar
3 tbsp. salt
1 tbsp. mustard seed
1/2 c. granulated sugar
1 2/3 c. distilled white vinegar
3 c. granulated sugar
1 tbsp. whole allspice
2 1/4 tsp. celery seed

Wash cucumbers and cut crosswise into 1/4 inch thick slices. Combine with 1 quart vinegar, salt, mustard seed and 1/2 cup sugar in large saucepan. Simmer, covered, 5 to 7 minutes or until cucumbers change from bright to dull green. Drain; discard liquid. Pack hot slices into sterilized jars. Combine the rest of ingredients and heat to boiling. Add hot syrup to one jar at a time, putting pan back on heat between jars so it doesn't get cold. Fill jars to within 1/8 inch of top, making sure vinegar solution covers cucumbers. Seal jars at once. Makes 4 to 5 pints.