4 lbs. of 3 to 4 inch pickling cucumbers

BRINING SOLUTION:

1 qt. distilled white vinegar (5%)
1 tbsp. canning or pickling salt
1 tbsp. mustard seed
1/2 c. sugar

CANNING SYRUP:

1 2/3 c. distilled white vinegar (5%)
3 c. sugar
1 tbsp. whole allspice
2 1/4 tsp. celery seed

Wash cucumbers and cut 1/8 inch off blossom end. Cut cucumbers into 1/4 inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used.

In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green, about 5 to 7 minutes.

Drain the cucumber slices, fill jars, and cover with hot canning syrup, leaving 1/2 inch headspace. Adjust lids and process for 10 minutes in boiling water bath. Begin counting processing time when the water returns to a full rolling boil. After processing allow to cool, then remove ring bands, check seals, and store in cool dry area. About 4-5 pints.