4 lbs. 3" - 4" pickling cucumbers
1 qt. distilled white vinegar
3 tbsp. salt
1 tbsp. mustard seed
1/4 c. sugar
3 1/3 c. distilled white vinegar
5 3/4 c. sugar
2 1/4 tsp. celery seed
1 tbsp. whole allspice

Wash cucumbers thoroughly. Cut into 1/4" slices. Combine with next 4 ingredients in large saucepan; simmer, covered for 10 minutes. Drain; discard liquid. pack hot cucumber slices into hot, sterilized jars. Combine 3 1/3 cups vinegar and remaining ingredients. Heat to boiling point; then simmer while quickly packing one hot, sterilized jar at a time. Fill to within 1/8" from top making sure vinegar solution covers cucumbers. Seal each jar at once. Makes 5 pints.