6 qt. cubed pared cucumbers
6 tbsp. salt

Cover with water and let stand 1/2 hour.

BRINE:

4 c. sugar
1 qt. vinegar
1/2 tsp. curry powder
2 tbsp. mustard seed
1 tbsp. celery seed

Let cook 3-5 minutes with pickles (drained of water). Put in jars and seal.