Thoroughly wash cucumbers, scrubbing lightly with a soft vegetable brush removing all dirt and sand. Discard stem and blossom ends. Cut cucumbers into 1/4 inch slices.
In a large stainless steel saucepan combine 1/2 cup sugar, pickling salt, mustard seed and 4 cups vinegar; bring toa a boil. Add cucumbers; boil gently 5 to 7 minutes, just until cucumbers change colour from bright to dull green.
Drain cucumbers discarding cooking solution.
In a separate saucepan, prepare pickling liquid - combine 3 cups sugar, allspice, celery seed and 1 2/3 cups vinegar; bring to a boil.
Pack cucumbers into hot jar to within 1/2 inch of top rim. Add hot pickling liquid to cover cucumbers to within 1/4 inch of top rim (headspace). Using a nonmetallic utensil, remove air bubbles. Whipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining jars.
Cover canner; bring water to a boil. At altitudes up to 1000 ft, process - boil filled jars - 10 minutes. Remove jars without tilting. Cool upright, undisturbed for 24 hours. Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars as desired. Label and store jars in a cool dark place.
Yield 6 pint jars or 3 quart jars.
A added a little cauliflower to the pickles, just because I like it.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 50|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 141.9mg||5 %|
|Potassium 66.8mg||2 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 43.4g|
|Protein 0.4g||1 %|
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Calories per serving: 177
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