Instructions: These pickles may be canned as either strips or slices.

Wash cucumbers and cut off blossomed end. Slice or cut into strips. Sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed.

Drain well. Combine sugar, vinegar, celery seed, allspice and mustard seed in a 6-quart kettle. Heat to boiling.

Hot Pack: Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars with cucumbers and cover with vinegar solution, leaving 1/2-inch headspace. Adjust lids. Process in boiling waterbath canner; 5 minutes for pints or quarts.

Raw Pack: Fill jars, leaving 1/2-inch headspace. Add hot vinegar solution, leaving 1/2-inch headspace. Adjust lids and process in a boiling waterbath; 10 minutes for pints or 15 minutes for quarts. (Add 5 minutes at altitudes of 1,001-3,000 feet; 10 minutes at 3,001-6,000 feet; or 15 minutes above 6,000 feet.)

Store jars of processed pickles 4 to 5 weeks to develop ideal flavor.

This recipe yields 7 to 9 pints.

Yield: 7 to 9 pints

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