Ingredients
4 pounds zucchini or pickling cucumbers
4 cups sugar
3 1/4 cups distilled white vinegar
2 1/2 tablespoons canning salt
5 teaspoons celery salt
1 teaspoon turmeric
1 1/2 teaspoon mustard seed
Preparation
Slice ends (peel) and cut into spears. Pour boiling water over cucumbers and let stand for 2 hours. Drain, pack into hot pint jars. Leave 1/4 inch head space. Heat ingredients to a boil; pour hot liquid over cucumbers. (Leave 1/4" head space) Remove air bubbles. Adjust caps; process 10 minutes in boiling water bath. Yield about 6 pints
Option - peal and cut out seeds.
