|Cucumbers||3 Pound (5 Inch Each)|
|Cider vinegar||1 3⁄4 Cup (28 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs)|
|Mustard seed||2 Tablespoon|
|Curry powder||1 1⁄2 Teaspoon|
|Celery salt||1 1⁄2 Teaspoon|
Wash cucumbers and cut into 1-inch chunks.
Mix remaining ingredients in a saucepot and heat to boiling.
Add the cucumbers; return to boiling; reduce the heat to simmer while quickly packing cucumbers into hot sterilized jars to within 1/8 inch of top.
(Be sure the pickling solution covers cucumbers.) Seal immediately,