Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch slices, set aside.

Combine 1 quart white vinegar, 1 tablespoon canning salt, 1 tablespoon mustard seed and 1/2 cup sugar. Bring mixture to a simmer and add cucumber slices. Simmer until cucumbers change from bright to dull green, about 5 to 7 minutes; drain.

Combine 1 2/3 cup vinegar, 3 cups sugar, 1 tablespoon whole allspice and 2 1/4 teaspoons celery seed. Bring mixture to a boil. Pack cucumber slices into hot jars, leaving 1/4-inch headspace.

Carefully ladle hot pickling liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 pints.

Yield: 4 pints

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