Categories: Pickles, Vegetables, Preserve 
      Yield: 8 servings 
  
      1 ga Medium-sized cucumbers; cut         1 c  Water 
           -in 1" chunks                     1/2 ts Turmeric 
    1/2 c  Salt                                1 ts Dry mustard 
           Boiling water                       1 ts Allspice 
      3 c  Granulated sugar                    1 ts Mustard seed 
      3 c  Apple cider vinegar                 1 ts Celery seed 
  
  Combine cucumber chunks and salt. Place in large dishpan or crock and add 
  boiling water to cover. Let stand overnight, then drain. 
   Mix together sugar, vinegar and spices in a large saucepan. Turn heat to 
  high. When it comes to a boil, add the pickles and return to the boiling 
  point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The 
  Best Of Amish Cooking by Phyllis Pellman 
   
     Michael Hatala, Prodigy Food & Wine Board