21 (5 to 6 inch long) cucumbers (about 4 pounds)
4 slices onion, divided
1 tbsp. plus 1 teaspoon pickling spices, divided
1 tsp. celery seeds, divided
4 lg. sprigs fresh dill weed or 1/4 cup dillseeds, divided
1 qt. water
4 c. sugar
4 c. white vinegar (5% acidity)
1/2 c. pickling salt

Wash cucumbers; remove 1/4 inch from ends. Cut each cucumber lengthwise into 8 strips. Pack cucumber strips into hot, sterilized quart jars, leaving 1/2 inch headspace. Add 1 onion slice, 1 teaspoon pickling spices, 1/4 teaspoon celery seeds, and 1 sprig of dillweed or 1 tablespoon dillseeds to each quart jar.

Combine water, sugar, vinegar, and pickling salt in a saucepan; bring to a boil. Remove form heat; pour hot vinegar mixture over cucumbers, leaving 1/2 inch headspace. Wipe jar rims.

Cover at once with metal lids, and screw on bands. Place jars on a rack in a canner of boiling water. Water should cover jars by 1 to 2 inches. Begin counting processing time as soon as jars are placed in water. Process quart jars in water bath 10 minutes. For best flavor, do not use for at least one month. Yield: 4 quarts. NOTE: Water bath procedure in this recipe is specifically for dill pickles.