1 1/4 c. pickling salt
4 to 5 lbs. 3- to 4-inch pickling cucumbers, washed
6 c. sugar
4 c. vinegar
1/2 c. prepared horseradish
8 inches stick cinnamon
3/4 tsp. celery seed

PREPARING: Stir pickling salt into 10 cups boiling water; pour over cucumbers in a large non-metal container. Cool. Cover with a weighted plate to keep cucumbers in brine. Let stand 7 days. Drain. Cover cucumbers with hot water; let stand 24 hours. Drain. Cover again with hot water; let stand 24 hours. Drain; slice cucumbers and return to container. Mix remaining ingredients; bring to boiling. Slowly pour over cucumbers. Cool; cover. Let stand overnight. Each morning for 4 days, drain cucumbers, reserving liquid. Reheat the liquid; pour over cucumbers. Cool; cover each time. On the fifth day, remove cinnamon; bring liquid to boiling.

WATER-BATH CANNING: Pack cucumbers and liquid into hot, clean pint jars; leave a 1/2-inch headspace. Wipe rims; adjust lids. Process in boiling water bath 10 minutes for pints (start timing when water boils). Makes 7 or 8 pints.