16 c. sliced garden cucumbers
3 3/4 c. vinegar
6 c. sugar
3 tbsp. pickling salt
4 tsp. celery seed
2 1/2 tsp. turmeric
3 tsp. mustard seed

Pour boiling water over sliced cucumbers and let stand 3 hours. Prepare canning jars and lids according to directions for sterilization.

Drain cucumbers and pack into sterile jars. Combine vinegar, sugar, salt and spices into a saucepan and boil for 5 minutes. Pour boiling syrup over cucumbers in jars, leaving 1/2 inch headroom. Seal with sterile lids and process in a boiling water bath (canner) for 10 minutes. Complete seals and store. Delicious when cold.