These are 3 recipes that are from my Ball brand canning book called Blue Book. Thought they might help someone since it's the Cucumber Season. Cucumber Sandwich Pickles 2pounds 3 to 4-inch cucumbers, cut into 1/4-inch slices 1/2 cup canning salt 2 quarts cold water 3 cups vinegar 3 cups water 1 cup brown sugar 1 cup sugar 1/2 teaspoon celery seed 1/2 teaspoon mustard seed 1/2 teaspoon turmeric 2 cups vinegar 1 cup water Sprinkle salt over cucumbers; add 2 quarts cold water & let stand 2 to 3 hours. Drain thoroughly. Combine 3 cups vinegar & 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid. Combine 2 cups vinegar & 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers. Bring to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints. Dill Pickles Short Method 8pounds 4 to 6-inch cucumbers, cut into halves lengthwise 3/4 cup sugar 1/2 cup canning salt 1 quart vinegar 1 quart water 3 tablespoons mixed pickling spices Green or dry Dill (1 head per jar) Combine sugar, salt, vinegar & water in a large sauce pot. Tie spices in a cheesecloth bag; add to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch head space; put a head of dill in each jar. Bring vinegar & water to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch head space. Adjust caps. Process pints & quarts 15 minutes in boiling bath. Yield about 7 pints. Bread & Butter Pickles 4pounds 4 to 6-inch cucumbers, cut into thin slices 2pounds thinly sliced onions (about 8 small) 1/3 cup canning salt 3 cups vinegar 2 cups sugar 2 tablespoons mustard seed 2 teaspoons tumeric 2 teaspoons celery seed 1 teaspoon ginger 1 teaspoon peppercorns Combine cucumber & onions slices in large bowl. Layer with salt & cover with ice cubes. Let stand 1 1/2 hours; drain & rinse. Place remaining ingredients in a large sauce pot & bring to a boil. Add drained cucumbers & onions & return to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yeild: about 7 pints.