The Farmer's Market did indeed have something yummy for me to can. The pickling cucumbers were nice and firm and sweet smelling so I brought a few home. I'm not a big cucumber or pickle eater but Spouse is mad for them.
Every time I think of pickles, I think of Gloria. I asked her (rather naively) once why she kept her rent controlled apartment at a hotel for women in Manhattan when she and her husband had such a lovely brownstone. Gloria told me it was for pickles.
Her husband John hated pickles. He hated the sight of them. He hated the smell of them. He hated them passionately. I believe she felt much the same way about his jazz record collection. Gloria said there was nothing nicer than slipping away to her little pied a terre where no men were allowed, to put up and devour pickles in peace. This recipe was one of her favorites.
3-1/2 lbs. medium cucumbers
1 qt. cider vinegar
1/2 c. sugar
1/2 c. salt
1 tbsp. mustard seed
1 tbsp. celery seed
Wash the cucumbers but do not peel. Cut into lengthwise quarter or eighths and soak in ice water for 5 hours. Add ice as necessary to keep the water cold. Drain and pack in hot sterilized jars. Combine the vinegar, sugar, salt, mustard and celery seed in a saucepan. Bring to the boiling point and boil for 1 minute. Pour over the cucumbers to within 1/2 inch of the tops of jars and seal at once. Let stand for 4-6 weeks before using. 5 pints.