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4 lb. 3 to 4-inch cucumbers 4 c sugar 3 3/4 c vinegar 3 tbsp canning salt 4 tsp celery seed 4 tsp turmeric 1 1/2 tsp mustard seed Slice ends from cucumbers and cut into spears. Cover cucumbers with boiling water; let stand for 2 hours. Drain and pack into hot jars, leaving 1/4-inch space. Bring remaining ingredients to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: About 10 half pints. |
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