4 lg. cucumbers, about 8 inches long
Ice water
1 qt. white vinegar
1 c. sugar
2 tsp. salt
1 stalk celery
3 sm. onions, peeled
1 tsp. mixed pickle spice

Wash cucumbers, do not pare. Cut lengthwise into 6 to 8 strips, depending on size. Place in shallow baking dish. Add enough ice water to cover strips. Let stand for 3 hours. Sterilize a quart jar, leaned in hot water until ready to fill.

In a medium saucepan, combine vinegar with sugar and salt. Cook over moderate heat, stirring until sugar is dissolved and mixture boils. Drain cucumbers, pack into jar with celery stalk, onions and pickling spice. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of top, but covering cucumbers completely. Cap at once as manufacturer directs. Makes 2 quarts.

NOTE: If you prefer to use 2 (1 quart) jars, use 2 1/2 pounds medium cucumbers instead of large ones.