|Firm cucumbers||50 Medium|
|For each 1 quart jar use:|
|Mustard seeds||1⁄2 Teaspoon|
|Celery seeds||1⁄2 Teaspoon|
|Salt||1 Cup (16 tbs)|
|Vinegar||2 Cup (32 tbs)|
Wash cucumbers, and pack into 1 qt hot sterilized preserve jars.
To each 1 qt jar add 1/2 teasp mustard seeds, 1/2 teasp celery seeds, 1 bay leaf, 1/2 teasp pickling spice, and 1 large piece of dill.
Bring the water, salt, and vinegar to the boiling point, and fill cucumber-filled jars with this syrup at once.
Seal at once.
Can be used after 1 week's standing.