Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       pound        Pickling cucumbers
                        ------------------------------BRINING --  
   1       quart        Distilled white vinegar -- (5 percent)
   1       Tablespoon    Canning or pickling salt
                         SYRUP-------------------------------
   1       tablespoon   Whole allspice
   2 1/4   teaspoon     Celery seed -- (3- to 4-inch)
                         SOLUTION------------------------------
   1       tablespoon   Mustard seed
     1/2   cup          Sugar
                        -------------------------------CANNING --  
   1 2/3   cup          Distilled white vinegar -- (5 percent)
   3       cup          Sugar

Preparation:

Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into 1/4-inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used. In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices. Fill jars, and cover with hot canning syrup leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Reduced-Sodium Sliced Sweet Pickles in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.