Wash & thinly slice med size cukes to make 16 cups. Sprinkle
1/3 cup coarse salt between layers. Mix a tray of ice cubes through cukes & cover with another tray of ice. Let stand 3 hours. Drain well.

3 cups white vinegar
5 cups white sugar
2 tbsp mustard seed
1 ½ tsp turmeric
1 ½ tsp celery seed

Pour over drained cukes. Heat to boiling point only. This is all the cooking necessary. Pack in jars. Seal. Store in cool place 1 month before using.