Eight pounds pickling cucumbers
1/3 cup canning salt
4 1/2 cups sugar
3 1/2 cups white vinegar
2 teaspoons celery seed
1 tablespoon whole allspice
2 tablespoons mustard seed
Slice cucumbers into chips. In a large mixing bowl, layer cucumbers, ice and salt; refrigerate for two to four hours. Combine vinegar, sugar, celery seed, allspice and mustard seed; bring to a boil, and remove from water as soon as the mixture reaches a boil.
Remove the cucumbers from the ice and salt; rinse and drain. Pack the cucumbers into the jars and pour the liquid on top of them, leaving 1/2 inch of what Yingling called “head space” in the jar.
Process the jars for about 15 minutes in a boiling water canner.