Milly'S Sweet 'N Sour Mustard Pickles - cooking recipe

Ingredients

about 50 (2 1/2-inch) pickles, washed
3/4 c. pickling salt
4 c. vinegar
2 c. sugar
4 tsp. mustard seed
3/4 tsp. turmeric
3/4 tsp. celery seed

Preparation

Dissolve salt in 6 cups boiling water.
Pour over cucumbers. Let stand until cool; drain.
Combine vinegar, sugar, seed and turmeric.
Add 1 1/2 cups water.
Bring to a boil.
Pour over pickles.
Let stand 24 hours, covered.
Bring all to boiling. Pack cucumbers and liquid into sterile, hot pint jars, leaving 1/2-inch headspace.
Wipe rims; adjust lids.
Process in boiling water bath 5 minutes.
Start timing when water boils.
Makes about 5 pints.