1/2 peck cucumbers
1 cup canning salt
1 gallon cold water
6 cups vinegar
1 cup sugar
2 teaspoons each: cloves, peppercorns, mustard seed, celery seed

Clean and scrub the cucumbers. Place into a brine of 1 cup canning salt and 1 gallow cold water. Leave the cucumbers in a cool place for a day and a night, then drain.

Cut cucumbers into strips. Make a pickling liquid of the vinegar, sugar and spices. Boil for 5 or 6 minutes, then pour over the cucumbers.

Let them stand for another day and night. Then drain and reserve the liquid. Pack pickles into canning jars. Reheat the liquid just to a boil and pour into the jars leaving 1/4" headspace.

Adjust seals and process in a boiling water bath canner for 10 minutes (pints and quarts).

Submitted by: CM