Another of my mother's recipes. I am not a huge pickle fan, but if I do eat pickles these are the ones I love. Sweet but not too sweet, delicious.
4 quarts cucumbers sliced about 1/8 inch thick
6 C. Vinegar
3 TBSP salt
1 TBSP mustard seed
3 1/4 C sugar
2 1/4 tsp celery seed
1 TBSP whole allspice
in a covered pot simmer cucumber slices in 4 C vinegar with salt, mustard seeds and 1/4 C sugar, for about 15 minutes, or until the slices turn slightly yellow. Drain and discard the cooking liquid. Spoon the slices into clean, hot pint jars.
Bring to a boil, 2 C Vinegar, 3 C sugar, celery seed and whole allspice. Pour over the pickles. Adjust the lids and process in boiling water bath canner for 5 minutes. (makes 5 pints)
These take a bit more time but are so worth it, so good.