1 gal. (about 6 lbs.) cucumbers, med. size
1/3 c. salt
3 c. white vinegar
2 qts. ice
1 1/2 tsp. turmeric
4 to 4 1/2 c. sugar
1 1/2 tsp. celery seed
2 tbsp. mustard seed

Wash cucumbers thoroughly, slice lengthwise (quarter or sixth depending on size of cucumber). Add salt, mix thoroughly. Cover with crushed ice; let stand 3 hours. Combine sugar, spice and vinegar. Heat just to boiling. Add drained cucumbers and heat 5 minutes. Pack hot pickles into clean hot jars. Process in boiling water for 9 minutes. (Start to count processing time as soon as water in canner returns to boil.) Makes 7 pints.