|Cucumber||3 1⁄2 Pound (Medium Sized)|
|Cider vinegar||1 Quart|
|Sugar||1⁄2 Cup (8 tbs)|
|Salt||1⁄2 Cup (8 tbs)|
|Mustard seed||1 Tablespoon|
|Celery seed||1 Tablespoon|
Wash the cucumbers but do not peel.
Cut into lengthwise quarters or eighths and soak in ice water for 5 hours.
Add ice as necessary to keep the water cold.
Drain and pack in hot sterilized jars.
Combine the vinegar, sugar, salt, mustard and celery seed in a saucepan.
Bring to boiling point and boil for 1 minute.
Pour over the cucumbers to within 1/2 inch of the tops of jars and seal at once.
Let stand for 4 to 6 weeks before using.